LIBRARY 

UNIVERSITY  OF  CALIFORNIA 
DAVIS 


f 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

IVIicrosoft  Corporation 


http://www.archive.org/details/appledorecookbooOOparlrich 


The 
APPLEDORE  COOK  BOOK : 


CONTAINING 


^ 


FOR 


Plain  and  Rich  Cooking. 


By   M.    PARLOA. 


NEW  EDITION. 


BOSTON: 
ANDREW    F.     GRAVES. 

1880. 

LIBRARY 

UNIVERSITY  OF  CALIFORmX 

nAVTC 


Entered,  according  to  Act  of  Congress,  in  the  year  1873^ 

By    M.    PARLOA, 
:a  Che  Office  of  the  Librarian  of  Congress,  at  Washington. 


COPYRIGHT, 

1881. 
M.  PARLOA. 


C.  C  MOR3B  *  SON,   PRINTBRS,  HAVBRHILL,  MASS. 


PEEFACE 


In  offering  this  little  book  to  the  public,  I  am 
aware  that  there  are  many  good  cook  books  in  the 
market  al^ead3^  But  I  trust  that  this  will  supply 
a  want  which  has  always  been  felt  by  young  house- 
keepers. The  great  trou^ic  with  all  the  cook  books 
which  I  have  known  (and  I  am  constantly  hearing 
the  same  complaint)  is,  that  they  are  too  expen- 
sive, and  that  they  use  weight  instead  of  measure, 
and  also  that  they  take  for  granted  that  the  young 
housekeeper  knows  many  things  which  she  really 
does  not.  This  want  I  have  endeavored  to  supply 
in  tliis  little  volume.  Having  had  years  of  experi- 
ence as  a  cook  in  private  families  and  hotels,  I  know 
the  wants  of  the  masses,  and  feel  competent  to  sup- 
ply them. 

I  have  arranged  this  book  in  two  parts  —  one  for 
plain,  and  one  for  rich  cooking.     In  the  First  Part 

8 


4  PREFACE. 

will  be  found  minute  directions  for  cooking  every- 
thing that  is  within  the  reach  of  an  ordinary  family. 
In  Part  Second  will  be  found  directions  for  richer 
cooking.  There  is  not  one  receipt  in  the  book  which 
has  not  been  proved  to  be  good.  There  are  very 
few  which  I  have  not  used  myself,  and  of  the  value 
of  those  1  am  fully  assured,  having  seen  nearly  all 
of  them  tried.  The  rules  for  jellies,  charlotte  russe, 
and  creams  will  be  found  to  be  worth  twice  the 
price  of  the  book.  Many  of  the  visitors  to  the 
Rockingham  House,  Portsmouth,  N.  H.,  Pavilion 
Hotel,  Wolf  borough,  N.  H.,  McMillan  House,  North 
Conway,  N.  H.,  and  the  Appledore  House,  Isle  of 
Shoals,  will  find  many  dishes  with  which  they  ex- 
pressed themselves  pleased  while  the  writer  was 
pastry  cook  at  those  houses. 


PREFACE  TO  SECOND  EDITION. 


Five  years  have  passed  since  the  first  edition  of 
The  Appledore  Cook  Book  was  given  to  the  pub- 
lic ;  and,  in  that  time,  the  author  has  been  adding 
to  her  store  of  tried  receipts,  and  now  feels  it  a 
duty  and  a  pleasure  to  give  them  to  the   public. 

The  Appendix  will  be  found  to  have  been  written 
oil  the  first  plan  of  the  book;  that  is,  that  there 
was  to  be  nothing  inserted  which  was  not  tried  and 
practical. 

Mandarin,  Fla.,  April  6,  1877. 


(6) 


CONTENTS 


PART    FIRST. 


PISH. 

Fish  Chowder,   . 
Fish  Chowder, 
Clam  Chowder,  . 
Clara  Chowder,  No.  2, 
Boiled  Cod, 
Fried  Cod, .     . 
Broiled  Cod,  or  Scrod, 
Baked  Ccl,     . 
Ton^mcs  and  Sounds, 
Salt  Cod  Fish, 
Broiled  Salt,  Fish, 
Salt  Fish  in  Cream, 
Fish  Balls, 
Another  Mode, 
Another  Mode,  . 
Fish  Hash,       . 
Boiled  Halibut,  . 
Fried  Halibut, 
Broiled  Halibut, 
Smoked  Halibut, 
Boiled  Salmon,  . 
Fried  Sahnon, 
Broiled  Salmon, 
Salmon  Trout, 
Shad  and  Haddock,  . 
Fresh  Mackerel,  Boiled, 
Broiled  Mackerel, 
Fried  Mackerel,      . 
Baked  Mackerel, 
To  Broil  and  Fry  Salt  Ma* 
Salt  Mackerel  in  Cream, 
To  Boil  Salt  Mackerel,  . 
Smelts, 

Brook  Trout,  . 
To  Boil  Lobster, 


PAGE 

.    17  1 

18 

18 

10 

19 

. 

20 

20 

. 

21 

21 

90 

23 

9?> 

23 

. 

24 

24 

. 

24  > 

25 

. 

25 

25 

26 

26 

. 

26 

26 

26 

26 

. 

26 

27 

. 

27 

27 

kerel 

97 

h\ 

, 

28; 

28 

. 

28 

29! 

PA6B 

Stewed  Lobster, 

.       29 

Curried  Lobster, 

.    29 

Eels,  Fried,     . 

.        29 

]?aked  Eels, 

.    30 

Remarks  in  regard  to  Fish, 

.        30 

SOUP. 


Beef  Soup,         .... 

31 

Mutton  Broth, 

31 

Mutton  Broth,  No.  2, 

32 

Dumpliniis  for  Soup, 

32 

Veal  Soup, 

33 

Pea  Soup, 

33 

MEATS. 

Boiled  Corned  Beef,  <^     . 

35 

Boiled  Salt  Ton.-ruc,  .    . 

36 

Boiled  Fresh  Tong-uc,- 

36 

Boiled  Flank  of  Beef,    . 

36 

Boiled  Ham,      ^'    .        . 

37 

Boiled  Leg  of  Mutton,  .        . 

37 

Boiled  Shoulder  of  Mutton,  ^. 

38 

Boiled    Leg    or    Shoulder    of 

Lamb,          .... 

38 

Boiled  Fowl  and  Pork 

38 

Boiled  Veal,  •     . 

39 

Boiled  Turkey, 

39 

Pvon^tBeef,         .        . 

40 

Roast  Mutton, 

41 

Roast  Lamb 

42 

Roast  Veal,  <"      .        .        . 

42 

Roast  Pork,  ^           .        .        . 

43 

CONTENTS. 


PAGE 

Broiled  Beefsteak,  ...  43 
Fi-ied  Beefsteak,  .  .  .44 
Beefsteak  Smothered  in  Onions,  44 
Ttaliancd  Beef,  ....  45 
Stewed  Beef,  ....  45 
Fricassee  of  Beef,  .        .    46 

Mutton  Chops,  ...  46 
Mntton  Pie  with  Tomatoes,  .  46 
Mutton  Pie,  Plain,  .  .  46 
Mutton  Fricassee,  .  .  .47 
Haricot  of  Mutton,  .  .  47 
Minced  Mutton,  .  .  .47 
Lamb  Chops,  ....  48 
Broiled  Veal,  ....  48 
Fricassee  of  Veal,>w  .  .  48 
Veal  Cutlets,  .7  .•  .  .  49 
V'eal  on  Toast^^ .  .  .  49 
Veal  Ci-oquettes,  .  .  .49 
Pork  Steak,  ....  50 
Fried  Salt  Pork,  ...  50 
Broiled  Salt  Pork, ...  50 
Salt  Pork  Fried  in  Batter,  .  50 
Fried  Sausages,  ...  51 
Broiled  Sausages,  .  .  .51 
Pigs'  Feet,  Soused,  .  .  51 
Fried  Pigs' Feet,  ...  52 
Pigs' Feet,  Fried  in  Batter,  .  52 
Pigs'  Head  Cheese,  .  .  .52 
Fried  Ham,  ....  53 
Broiled  Ham,  .  .  .  .53 
Ham  and  Eggs,  y/<  .  .  53 
Fried  Liver,  _-><  .  .  .64 
Broiled  Liver,  ...  54 
Boiled  Tripe,  .  .  .  .54 
Broiled  Tripe,  .  .  .54 
Fried  Tripe,  .  .  .  .55 
Soused  Tripe,  ...  55 
Tripe  Fried  in  Batter,  .  .  55 
Calf's  Head  and  Pluck,  .  55 
Hash  made  from  Calf's  Head 

and  Pluck,       .        .        ,       b^ 
Meat  Hash 56 


VEGETABLES 

Boiled  Potatoes,      ...  59 

Mashed  Potatoes,      .        .  .59 

Browned  Potatoes,         .        .  60 
Baked  Potatoes,         ...    60 

Fried  Potatoes,       ...  60 

Fried  Boiled  Potatoes,       .  .    61 

Potatoes  warmed  with  Pork,  61 

Potatoes  warmed  in  Gi'avy,  .    62 

Fricassee  of  Potatoes,    ^     .  62 


Boiled  Sweet  Potatoes 
Baked  Sweet  Potatoes, 
Boiled  Onions,  . 
Fried  Onions, 
Boiled  Squash,  ,^0^ 
Baked  Squash, . 
Beets, 

Pickled  Beets, 
Shelled  Beans,  . 
Baked  Beans, 
String  Beans,    . 
Stewed  Beans, 
Green  Peas, 
Green  Corn,    . 
Boiled  Turnips, 
Boiled  Parsnips, 
Fried  Parsnips,  . 
Boiled  Carrots, 
Boiled  Rice, 
Another  Mode, 
Stewed  Tomatoes, 
Sliced  Tomatoes, 
Baked  Toiuatoes, 
Asparagus, 
Spinage,     . 
Cabbage, 
Cauliflower, 
Dandelions,     . 
Beet  Greens, 
Macaroni,  Boiled, 


BREAD. 


Hop  Ycait, 
Hop  Yeast,  No.  2, 
Potato  Yeast, . 
Yeast  Bread, 
Yeast  Bread,  No.  2 
Milk  Yeast  Bread, 
Graham  Bread, 
Third  Bread,      . 
Brown  Broad, 
Brown  Bread,  No.  2, 
Brown  Bread,  No.  3, 
Raised  Biscuit,  . 
Raised  r>iscuit.  No.  2, 
White  Mountain  Rolls 
Parker  House  Rolls, 
Coffee  Rolls, 
Bunns,    . 
Soda  Biscuit, 
Cream  of  Tariar  Roils, 
Sour  Milk  Biscuit, 
Buttermilk  Rolls. 


PAGB 

.    62 

62 
.    62 

63 
.     63 

63 
.    64 

6t 
.    64 

64 
.    65 


66 
66 


67 
67 
67 
68 
68 
6S 
69 
60 
69 
70 
70 
70 
71 


73 
73 

75 
76 

77 
77 


78 
78 
79 
80 
80 
80 
81 
81 

m 

82 
S2 


CONTENTS. 


PAGE 

Graham  Rolls,   .        .        ".  .82 

Graham  Rolls,  No.  2,     .  83 

Corn  Rolls,         .        .        .  .83 

Corn  Cake,      ....  83 

Corn  Cake,  No.  2,      .         .  .    83 

Corn  Cake,  No.  3,  .        .        .  84 

Corn  Cake,  No.  4,      .        .  .84 

Rvc  Drop  Cakes,    .        .        .  .84 

Flour  Drop  Cakes,     .        .  .85 

Flour  Drop  Cakes,  No.  2,       .  85 

Graliam  Drop  Cakes,          .  .    85 

Muffins, 85 

Muffins,  No.  2,  .        .        .  .    86 

Griddle  Cakes,        ...  86 

Rice  Cakes,         .        .        .  .86 

Indian  Cakes,          ...  86 

Corn  Dodgers,    .         .         .  .87 

Bread  Cakes,  ....  87 

Buckwheat  Cakes,     .        .  .87 

Fried  Mush 88 

Brown  Bread  Brewis,        .  .    88 


PLAIN    CAKE. 

Tea  Cake,       ....  89 

Berry  Cake,        .        .        .  .89 

Plain  Cup  Cake,      ...  89 

Richer  Cup  Cake,       .        .  .90 

Railroad  Cake,        ...  90 

Cream  Cake,       .        .        .  .90 

Feather  Cake,         ...  91 

Sponge  Cake,     .        .        .  .91 

Sponge  Cake,  No.  2,      .        .  91 

Allic'sCake,       .        .        .  .92 

Raisin  Cake,   ....  92 

Apifle  Cake,        .        .        .  .92 

Rich  Molasses  Gingerbread,  .  93 
Soft     Molasses      Gingerbread, 

No.  2,  .  .  .  .  93 
Soft     Molasses      Gingerbread, 

No.  3, 93 

Hai'd  Molasses  Gingerbread,  94 

Hard  Sugar  Gingerbread, .  .    94 

Ginger  Snaps,         ...  94 

Molasses  Cookies,      .        .  .95 

Vinegar  Cookies,    .                 .  95 

Sugar  Cookies,  .        .        .  .95 

Jumbles,          •       >       •        •  ^ 

Plain  Doughnuts,-^*^          .  .    96 

Raised  Doughnuts,         .        .  97 


I  PUDDINGS. 

Boiled  Rice, 
I  Boiled  Rice,  No.  2, 
Baked  Rice, 
Baked  Rice,  No.  2, 
Minute  Pudding, 
Corn  Starch  Pudding,    . 
Quaking  Pudding, 
Bride's  Pudding,    . 
Bread  Pudding, 
Whortleberry  Pudding, 
Plain  Whortleberry  P'udding 
Boiled  Apple  Pudding,  . 
Boiled  Batter  Pudding, 
Baked  Apple  Pudding,  . 
Pan  Dowdy, 
Apple  DoAvdy, 
Apple  Charlotte, 
Apple  and  Sago  Pudding, 
Tapioca  and  Apple  Pudding, 
Boiled  Tapioca  Pudding, 
Baked  Tapioca  Pudding,  . 
Custard  Pudding,   . 
Baked  Indian  Pudding,     . 
Cottage  Pudding,   . 
Sponge  Pudding, 
Italian  Fritters, 


PIES 

Plain  Pie  Crust, 
Cream  Paste, 
Sliced  Apple  Pies, . 
Stewed  Apple  Pies, 
Dried  Apple  Pies,  . 
Beriy  Pies, 
Rhubarb  Pies, 
Squash  Pies, 
Cranberry  Pies, 
Gooseberry  Pies, 
Pumpkin  Pies, 
Custard  Pies, 
Mince  Pies,     . 
Mock  Mince  Pies, 
Lemon  Pies,  . 
Cream  Pies, 
Filling  for  Cream  Pies, 
Washington  Pies, 
Remarks, 


lAfiK 

.    dS 

98 

.    98 

99 

.    93 

100 
.  100 

101 
.  101 

101 
.  102 

102 
.  103 

104 

104 

104 

105 

105 
.  106 

106 
.  106 

107 
.  107 

107 
,  108 

108 


109 
109 

no 

110 

no 
111 
111 
111 

112 
112 
112 
112 
113 
113 
114 
114 
114 
115 
115 


10 


CONTENTS. 


PART    SECOND. 


SOUPS. 


Soup  Stock, 
Brown  Soup,  . 
Brown  Soup,  No.  2, 
Brotvn  Soup,  No.  3, 
Vegetable  Soup, 
Julienne  Soup, 
Barley  Soup, 
Sago  Soup,     . 
Macaroni  Soup, . 
Vernaicilli  Soup, 
Ox-tail  Soup, 
Tomato  Soup, 
Giblet  Soup, 
Turkey  Soup, 
Chicken  Soup,    . 
WhitfcSoup,  . 
Beef  fioup. 
Mock  Turtle  Soup, 
Oyste*  Soup, 


FISH. 

Baked  Cod  or  Salmon,  . 
Scallo)  ed  Fish,  . 


POULTKY. 


To  clcj  Q  Poultiy, 
Boast  I'urkey,    . 
Roast  (.-liicken, 
Roast  (loose, 
Roast  1  )uck,   . 
Roast  Tartridges, 
Roast  ( house, 
Roast  1 'igeons,  . 
Small  t  u-ds,    . 


PAGE 

.  117 

118 
.  119 

119 
.  119 

120 
.  120  I 

120  i 
.  120  i 

120  1 

.  121 ; 

121 
.  121 

121 
.  122 

122 
.  122 

123 
.  124 


125 
125 


126 
126 
127 
128 
128 
128 
129 
129 
129 


VENISON. 
Roast  \«nison,  ....  130 

ENTREMETS. 

Stewed  Beef,  with  Mush- 
roo-ns, 131 

Fillet  of  Beef,  with  :Mush- 
roo.  as, 131 

Aiamod  r  Beef,        .        .        .181 


BoulliBeef, 

Boulli  Tongue, 

Stewed  Partridges,     . 

Brown  Fricassee  of  Cliicken, 

White  Fricassee  of  Chicken, 

Chicken  Curry,  . 

Chicken  Pie,  . 

Salad  Dressing, 

Broiled  Chicken, 

Chicken  Salad,  . 

Lobster  Salad, 

Chicken  Patties, 

Deviled  Turkey 

Potted  Pigeon, 

Pigeon  Pie,     . 

Quail  Pie,  . 

Snipe  Pie, 

Oyster  Pie, 

Oyster  Patties, 

Oyster  Roast, 

Scalloped  Oysters, 

Fried  Oysters, 

Broiled  Oysters, 

Veal  Croquettes, 

Rice  Croquettes, 

Macaroni  in  Cream 

Queen  Fritters, 

Plain  Fritters,    . 

Apple  Fritters, 

Pancakes,  . 


PUDDINGS. 


Wedding  Pudding,    . 
Plum  Pudding, 
Christmas  Pudding,  . 
Bread  and  Butt<jr  Pudding, 
Snow  Pudding,  . 
Sauce  for  Snow  Pudding, 
Cocoanut  Pudding,    . 
Cocoanut  Pudding,  No.  2, 
Ginger  Pudding, 
Beverly  Pudding,  . 
Lemon  Pudding,        .  ^   . 
Lcmou  Pudding,  No.  ^ 
Corn  Pudding,   . 
Boiled  Cherry  Pudding, 
Baked  Whortleberry  Paddin 
Appledore  Pudding, 


PA  OB 

.  1.32 

133 
.  133 

1.33 

134 

1.34 

134 
.  134 

135 
.  13-> 

133 
.  135 

136 
.  136 

136 
.  137 

137 
.  137 

137 
.  137 

138 
.  1.38 

1.38 
.  138 

139 
.  139 

139 
.  140 

140 
.  140 


141 
141 
142 

142 
142 
143 
143 
144 
144 
144 
145 
145 
146 
146 
146 
146 
147 


CONTENTS. 


11 


Rice  Meringue, 
Pavilion  Pudding', 
Frozen  Pudding',    . 
Fruit  Pudding,  . 
Almond  Pudding,  . 
Sunderland  Pudding, 
Pineapple  Pudding, 
Omelet  Souffle,  . 

PIES. 

Puflf  Paste,      . 
Green  Apple  Pies, 
Dried  x\pple  Pies,  . 
Peach  Pies, 
Plum  Pies,      . 
Mince  Pies, 
Lemon  Pies,    . 
Lemon  Pies,  No.  2,    . 
Marlborough  Pics, 


PAGE 

.  147 

147 
.  148 

148 
.  148 

149 
.  149 

149 
.  150 


151 
.  152 

152 
.  152 

153 
.  153 

153 
.  154 

154 


PUDDING-   SAUCES. 

Rich  Wine  Sauce,  .        .        .155 

Plain  Wine  Sauce,  .        ,      155 

Lemon  Sauce,    :  .        .        .  155 

Vinegar  Sauce,       .  .         .       156 

DISHES  FOR  THE  SICK. 


Beef  Tea,  . 

.  157 

Chicken  Broth, 

.       157 

Oatmeal  Gruel,  . 

.  157 

Indian  Meal  Gruel, 

.      158 

Phira  Porridge, . 

.  158 

Govn  Tea, 

.      158 

(Jream  Toast, 

.  158 

Wine  Whey,  . 

.      159 

Vinegar  Wliey, . 
Sour  Milk  Wiiey,  . 

.  159 

.       159 

A  gootl  Drink  for  the  Luu 

gs,    .  159. 

Another  Drink, 

'    .       159 

Another  Drmk,  . 

.  160 

Lemonade,      .         .   •     . 

.       160 

Anollicr  Beef  Tea,     . 

.  160 

Sack  Posset,   . 

.      160 

DESERTS. 

Charlotte  Russe, 

.  161 

Holland  Cream, 

.      162 

Lemon  Creams. 

,  163 

Velvet  Cream,    .        .        .        . 
Italian  Cream, 
Chocolate  Cream, 
Blanc- mange  made  with  Gela- 
tine,     .        .        .        .        . 
Mos>^  Blanc-mange, 
Blanc-mange  in  Wine  Sauce, 
Wine  Jelly,     . 
Lemon  Je'llv, 
Soft  Custard,  . 
Almond  Custard, 
Snowball  Custard, 
Chocolate  Custard, 
Cotiee  Custard, 
Steamed  Custards, 
Baked  Custards, 
Floating  Island, 
Apple  Snow,   . 
Tipsy  Parson,     . 
A[)ple  Float,  . 
Triilo, 

Wine  Whips,  . 
Fruit  Whips, 
Mock  Sherbet, 
Cream  Cakes,     . 
Sponge  Drops,. 
Kisses,         . ,       . 
Cocoanut  Dro;is, 
Cheese  .Csdifi^i^k 
Tarts,  .      \'     . 
Directions  for  Freezing,    . 
Ice  Cream  matle  with  Cream 
CoflFee  Ice  Cream, 
Lemon  lee  Cream, 
Chocolate  Ice  Cream, 
Lemon  Sherbet, 
Roman  Punch,  . 


CAKE. 


163 
163 
163 

164 
164 
165 
165 
165 
166 
166 
166 
167 
167 
167 
167 
168 
168 
168 
168 
169 
169 
169 
169 
169 
170 
170 
171 
171 
171 
172 
173 
173 
173 
174 
174 
174 


Remarks, 

.      175 

One,  Two,  Three,  Four  Cal> 

.e,  .  175 

Rich  Cup  Cake, 

.      176 

Concord  Cake,    . 

.  17'i 

Lemon  Cake,  . 

.      176 

Hanison  Cake,  . 

.  176 

Bangor  Cake, 

.      177 

Bartlett  Cake,     . 

»177 

Down  East  Cake,   . 

.      177 

yew  York  Cup  Cake, 

.  177 

Champagne  Cakes, 

.      178 

Queen  Cake, 

.  178 

Loaf  Cake,     . 

.      178 

Raisin  Cake 

.  178 

12 

rMvf 

r^A 

TtttUerCake,       .       . 

.      171 

T«Hnl»FidkiBi^S«.  2, . 

1» 

MaMeCake,    .       .       . 

,m 

KecafiBL  . 

1« 

CowmomtiamCtife, 

.      Y9 

Xbam^CbiHf^ 

1» 

CommFnatCbibe, 

,13 

DdkateOdce, 
JceCreaaCake, 

.      IW 

.  vm 

BMJfCBA, 

Orilea,         .        .       - 

.    tm 

DkanBfllIrr, 

.  196 

Fourih^infyCmke, 
GmscrTommdCake,      . 

.rm 

Es?6«n^ 

19S 

.    ua 

^^fiMce. 

196 

PcoadCake,      . 

.181 

CikTrSwr, 

196 

PoiaidCbke,Ko.-2 

m 

BS 

197 

WeddiogCd^. 
GoM^Se,      .       .       . 

-  IM 

197 
197 

GoldeaCUu^Ko.2,.        . 
SflverCake,   . 

HSi^ 

197 

197 

Sflrer  Cake,  Xo.  t. 
SfwogeCake, 

.182 
.      18i 

^?s . 

19« 
.198 

Sponge  OicXo.  2,.        . 

.  us 

19? 

Berwick  SpoigeCBke,. 
CocouiutOike,.        . 

.      1S3 

DnedAppfeS««, 

19S 

OrangeCyEe,.        -        - 

.     1^                   DBIHKB. 

FflHn^  for  Oi«MC  Cake,  . 
ChocobteCake, 

.  1^ 
.      184    Tea,         .... 

300 

Chocolate  Icing, 

.  l!4    Cafee,        ... 

200 

WluteMootamCake,  . 

.      1S5    Sbdfe.     .... 

300 

Aj^dOrice,       .        .        . 

.  185   ChoeolaMw  .... 

9S1 

VaafflaJmBHes,    . 

2111 

PRESEBVBS 

SGG&. 

Preserved  Peaches,   . 

.  1ST   Boiled  E«rs,      .        .        .        . 

302 

Preserred  Pears,    . 

.      1S<    Fried  EriT-^    .... 

302 

Crab  Apple  Preserrcs, 

.  ISS  ,  Dn:«»ed  V  _ 

202 

PKrserredPimawie,     • 
Pi^serredCteo^Mdom  . 

.      1S9 

.  IS? 

Poaehec  z  _  _ 

ScrahbJea  t..:^^ 

302 
305 

Preserred  Apples,. 

.      iSiJ 

Omek >:=s  -        . 

303 

Preserved  FluM,      . 

.  1S9 

Preserved  Oicrries, 

l»         MISCKT,I.AlfBCHia 

Preserved  Quinoes,    . 
Raspberry  Jam, 

.  idO 

.      19»   B«tendT«as^. 

304 

Barberries       Preserred 

wi^          MilkT4ka^    . 

304 

Pears,       . 

.      190   TV.ncliTwet     . 

204 

Barberries  Preserved   ia 

Mo-           -               c^    . 

305 

lasses 

.      19                  -  .»,      . 

305 

Grape  Marmalade,     . 

.  1*                -     v^iCja»,. 

383 

Catrant  Jellv, 

.         li^-       -                   xOS, 

.  366 

Cnnanr  Shrub,  . 

,  U>:    -             TvSbvvtOte, 

306 

A^                       ... 

.       U>^    ^^v.iru  OsOmSs 

•Al^ 

To  v.~.  jL>.aiC^, 

1^>:    Tap>»-»ca  t>Mir^ 

'>17 

.  li^^  colder  Oak*, 

207 

Veallx»ai;      . 

207 

PICKLES. 

;  l.ettM  PiOi, 

.306 

PicUMOacuftbeis, 

.      m  Ba&d  Pwkiikil  Cribi^.    *  < 

3BB 

ToMtoPidcka, 

194 

lFr«tii»F 

^m 

OtJSTESTB, 


tz 


%•.% 


ruex. 


ATFexvnL 


MEDlXJlMAIs, 


tiM  (Mr.  L.  Seatt>, 


OiireircGifce, 

.  2u  Wffir«gci*gv 

^fU  BfaKkCifav 


mscsijiAjrBons. 

To  Fidde  OriteB,     . 


Meai.  T<»  Make, 
It>Ma^GMiSM|p^ 


fi<wlr*r-, 


CikB, 


14 

CONTENTS. 

PAGE 

TAQa 

Spouse  Drops, 

.      237 

To   Make   Frosted    Cakes  for 

S.andied  Peaches,     . 

.  237 

Children,     .        .        .        .239 

Sour-Orange  Preserves, 

.      237 

Chocolate  Caramel,         .        .      239 

Pickled  Blueberries, . 

.  23S 

Molasses  Candy,         .        .        ,  240 

To  Blanch  Almonds, 

.      238 

Vinecrar  Candy,      .        .        .      240 

Tainted  Meat,    . 

.  239 

Chocolate  Creams,     .        .        .  240 

To  Cleaii  new  Stove-ware, 

.      239 

Molasses  Candy,     ...      240 

To  Restore  Color  to  Furniture,    239 

THE  APPLEDORE  COOK  BOOK. 

PART  FIRST. 


FISH. 

Ohowder. 

Take  either  a  cod  or  haddock  ;  skin  it,  loosen  the  skin 
about  the  head,  and  draw  it  down  towards  the  tail,  when 
it  will  peel  off  easily.  Then  run  your  knife  down  the 
back  close  to  the  bone,  which  you  take  out.  Cut  your 
fish  in  small  pieces,  and  wash  in  cold  water.  Put  the  head 
on  to  boil  in  about  two  quarts  of  water,  and  boil  twenly 
minutes.  For  a  fish  weighing  six  pounds,  pare  and  slice 
thin  five  good  sized  potatoes,  and  one  onion.  Place  a 
layer  of  potatoes  and  onion  in  the  pot,  then  a  layer  of 
fish,  dredge  in  a  little  salt,  pepper,  and  flour.  Keep  put- 
ing  in  alternate  layers  of  potatoes  and  fish  until  all  is  used. 
Use  about  one  tablespoonful  of  salt,  one  teaspoonful  of 
pepper,  one  teacup  of  flour,  in  all. 

Have  ready  half  a  pound  of  salt  pork  fried  brown. 
Pour  this  over  the  mixture  ;  add  about  two  quarts  of  cold 
water,  then  strain  on  the  water  in  which  the  head  ha^ 

17 


18  THE   APPLEDORE    COOK    BOOK. 

been  boiled  If  this  is  not  water  enough  to  cover,  add 
more  cold.  Cover  tight,  and  boil  gently  thirty  minutes. 
If  not  seasoned  enough,  add  what  you  pleasL'.  When  it 
has  boiled  twenty  minutes,  put  in  six  crackers  which  have 
been  soaked  three  minutes  in  cold  water.  If  you  wish  to 
add  milk  and  butter,  you  can  do  so  about  five  minutes  be-- 
fore  taking  it  up ;  but  for  my  taste,  it  is  much  nicer  and 
more  natural  without  either. 

Fish  Chowder.  ^j's.  T.  Leighton. 

Four  pounds  of  fish,  half  cod  and  half  haddock,  if  you 
can  get  the  two  kinds,  two  onions,  six  potatoes,  eight 
white  browns,  one  quarter  of  a  pound  of  salt  pork,  salt, 
pepper.  Prepare  the  chowder  as  directed  in  the  preceding 
rule  ;  split  tlic  crackers  and  lay  on  the  top,  pour  over  the 
whole  hot  water  enough  to  cover,  and  boil  fifteen  min- 
utes ;  then  wet  two  tablespoonfuls  of  flour  with  one-third 
of  a  cup  of  cream.  Stir  this  into  the  boiling  chowder,  let 
it  boil  up  once,  and  serve.  When  you  cannot  get  the 
white  browns,  pilot  bread  will  answer.  When  a  very 
strong  flavor  of  onion  is  desired,  use  four  onions. 

Clam  Chowder. 

When  intending  to  have  clams  in  any  form,  get  them 
in  the  shell  if  possible,  the  day  before.  Place  them  in  a 
tub,  and  cover  with  clean  water,  and  throw  into  this 
about  a  quart  of  Indian  meal.  This  fattens  them.  When 
ready  to  use  the  clams,  wash  them  thoroughly,  then  cover 


FISH.  15 

them  with  boiling  water,  and  let  them  stand  ten  minutes 
when  they  will  open  easily.  Take  them  from  the  shell, 
cutoff  the  black  heads,  and  put  the  bodies  of  the  clams  in 
a  clean  dish.  Strain  the  water  in  which  they  were  scalded 
into  the  kettle  in  which  you  intend  to  cook  your  chowder. 
To  one  peck  of  clams  allow  three  quarts  of  water  Let 
the  water  come  to  a  boil,  then  thicken  with  half  a  cup  of 
flour  which  has  been  mixed  with  cold  water,  season  with 
pepper  and  salt.  Add  the  clams  and  a  tablespoouful  of 
butter  ;  let  it  boil  ten  minutes.  A  few  minutes  before 
dishing,  drop  in  three  or  four  broken  crackers. 

01am  Chowder,  No.  2. 

For  one  peck  of  clams  take  six  good-sized  potatoes, 
pared  and  sliced  thin,  half  an  onion  cut  into  pieces  an 
inch  square.  Fry  quarter  of  a  pound  of  pork  to  a  nice 
brown  ;  place  the  pork  and  gravy,  the  potatoes  and  on- 
ions, in  your  kettle.  Shake  over  the  whole  one  table- 
spoonful  of  salt,  two  teaspoonfuls  of  pepper,  and  half  a 
cup  of  flour.  Strain  over  this  four  quarts  of  the  water 
with  which  you  scalded  the  clams.  Place  on  the  fire,  and 
boil  fifteen  minutes,  then  add  the  clams  and  four  split 
crackers ;  boil  ten  minutes  longer,  and  serve. 

Boiled  Cod. 

Take  the  head  and  shoulders  of  a  good-sized  cod. 
Scrape  and  wash  clean  ;  rab  a  handful  of  salt  into  it ; 
flour  a  cloth  and  pin  the  fish  in  it.     Put  it  into  boilipig 


20  THE   APPIuEDORE    COOK    BOOK. 

water,  and  boil  half  an  hour.  Take  the  fish  carefully  from 
the  cloth,  and  serve  with  egg  sauce.  Potato  is  the  only 
vegetable  that  is  nice  with  boiled  cod. 


Pried  Ood. 

Cut  the  fish  into  squares,  wash  and  wipe  dry.  Take 
half  a  cup  of  flour,  half  a  cup  of  sifted  Indian  meal,  and 
a  tablespoonful  of  salt.  Mix  all  these  thoroughly.  Dip 
the  fish  into  the  mixture.  Have  ready  a  frying-pan  with 
boiling  fat,  half  lard  and  half  pork  fat ;  drop  in  your  fish. 
Fry  a  dark-brown  on  one  side,  then  turn  and  fry  the  same 
on  the  other  side,  but  be  very  careful  not  to  let  the  fish  or 
fat  burn.  Have  your  dish  hot,  and  lay  your  fish  on  it. 
Garnish  the  sides  with  the  fried  pork. 


Broiled  Ood,  or  Scrod. 

Split,  wash,  and  wipe  dry  a  small  cod.  Rub  the  grid- 
iron with  a  piece  of  fat  pork,  and  lay  the  fish  upon  it,  be- 
ing careful  to  have  the  inside  downward.  If  the  fish  is 
very  thick,  cook  thirty  minutes  ;  but  for  an  ordinary  one, 
twenty  minutes  will  be  sufficient.  Have  the  dish,  in  which 
you  intend  serving  it,  warm ;  place  it  upon  the  fish,  and 
turn  the  dish  and  gridiron  over  simultaneously.  If  the 
fish  sticks  to  the  gridiron,  loosen  it  gently  with  a  knife. 
Have  some  butter  warm,  but  not  melted,  with  which  to 
season  it.  Shake  on  a  little  pepper  and  salt  and  send  to 
Uie  table. 


PISH.  21 


Baked  Ood. 


Scrape  and  wash  clean  a  cod  weighing  four  or  five 
pounds.  Rub  into  it  a  heaping  spoonful  of  salt.  Make 
a  dressing  of  three  pounded  crackers,  a  little  chopped  salt 
Dork,  about  one  teaspoonful  of  parsley,  a  little  salt  and 
pepper,  and  two  tablespoonfnis  of  cold  water.  Stuff  the 
belly  with  this,  and  fasten  together  with  a  skewer.  Lay 
thin  slices  of  pork  on  the  fish,  which  should  be  placed  on 
a  tin  sheet  that  will  fit  loosely  into  the  baking-pan ;  dredge 
with  flour.  Pour  into  the  pan  about  half  a  pint  of  cold 
water.  Baste  the  fish  often  while  cooking  with  the  water 
which  is  in  the  pan.  If  the  water  cooks  away,  add  more, 
but  do  not  have  too  much  to  begin  with,  or  the  fish  will 
be  boiled  instead  of  being  baked.  Bake  one  hour.  When 
the  fish  is  cooked,  turn  the  gravy  into  a  bowl,  then  lift 
out  the  fish  upon  the  tin  sheet  (from  which  you  can  easily 
elide  it  into  the  dish  upon  which  you  serve  it) ;  now  turn 
your  gravy  into  your  baking-pan  again,  and  place  it  on 
the  fire ;  when  it  comes  to  a  boil,  thicken  with  a  table- 
spoonful  of  flour,  season  with  pepper  and  salt. 

N.  B.  Always  use  a  tin  sheet  in  the  baking-p?in  when 
cooking  fish,  as  you  then  can  preserve  the  shape. 


Tongues  and  Sounds. 

Soak  the  tongues  and  sounds  in  cold  water  over  night. 
Put  them  in  cold  water  and  place  on  the  fire.  Let  them 
boil  thirty  minutes,  and  serve  with  drawn  butter. 


il  THE   APPLEDORE   COOK   BOOK. 

Salt  Cod  Pish. 

Soak  a  whole  fish  in  cold  water  over  night ;  in  the 
morning  wash  clean,  and  cut  off  the  tail  and  fins.  If  you 
have  not  a  fish  kettle,  place  it  in  a  large  milk  pan,  which 
nearly  fill  with  water,  cover,  and  set  over  a  kettle  of  warm 
water.  Let  it  cook  in  this  way  five  or  six  hours.  Serve 
with  egg  sauce  and  pork  scraps.  Potatoes,  beets,  and 
carrots  are  the  vegetables  to  be  served  with  salt  fish. 
There  are  but  few  cooks  who  know  how,  or,  if  they  do 
know,  who  take  the  pains,  to  get  up  a  nice  ealt  fish  din- 
ner ;  but  those  families  who  are  so  fortunate  as  to  have 
this  dish  well  served  consider  it  equal  to  a  turkey  dinner  ; 
therefore  I  shall  give  minute  directions  for  the  prepara- 
tion of  it.  One  of  the  most  essential  things  is  to  have 
everything  hot.  Have  all  your  dishes  warm,  and  dish 
quickly,  that  all  may  go  to  the  table  at  once.  Serve  the 
fish  whole ;  garnish  the  dish  with  a  few  pieces  of  beet 
and  carrot.  Cut  your  pork,  and  fry  a  nice  brown.  Boil 
an  egg  ten  minutes,  dip  it  into  cold  water,  and  peel  of  the 
shell.  Cut  it  up  with  a  silver  spoon,  as  a  knife  blackens 
it,  and  put  into  the  dish  in  which  you  intend  serving  the 
sauce.  To  a  piece  of  butter  the  size  of  an  egg,  add  a 
tablespoonful  of  flour.  Blend  these  together  well,  and 
when  the  dinner  is  ready  to  serve,  pour  on  a  little  less 
than  half  a  pint  of  boiling  water.  Let  this  come  to  a  boil, 
and  pour  it  upon  the  egg.  Never  let  drawn  butter  boil,  as 
it  becomes  oily  and  unpalatable.  The  fish  which  is  left 
from  the  dinner  will  be  very  nice  for  hash  and  fish  balls. 


Fistt.  23 

Broiled  Salt  Pish. 

Cut  a  square  the  size  you  desire,  from  the  thickest  part 
of  the  fish.  Take  oiBf  the  skin,  and  wash  clean  ;  broil 
over  clear  coals  ten  minutes,  then  dip  in  boiling  water, 
butter,  and  serve.  This  is  a  nice  relish  for  breakfast  or 
tea,  and  with  boiled  potatoes  makes  an  excellent  dinner. 

Salt  Pish  in  Cream. 

Tear  a  piece  of  fish  into  small  strips,  wash  clean,  and 
place  it  in  a  basin  with  about  a  quart  of  water ;  let  it 
simmer  half  an  hour.  Then  pour  off  the  water,  and  add 
one  pint  of  new  milk.  When  this  comes  to  a  boil,  thicken 
with  one  spoonful  of  flour ;  let  it  boil  five  minutes,  then 
add  butter  the  size  of  a  walnut,  and  a  little  pepper,  and 
serve. 

Fish  Balls. 

Take  the  fish  left  from  the  dinner,  put  it  in  your  chop- 
ping tray,  being  careful  that  there  are  no  bones  in  it; 
chop  fine.  Pare  and  boil  potatoes  enough  to  have  twice 
the  quantity  of  potatoes  that  you  have  of  fish  When 
cooked,  turn  them  into  the  tray  with  the  fish  ;  mash  fine, 
and  make  into  balls  about  the  size  of  an  egg.  Flour  the 
outside  lightly  ;  have  the  fat  boiling  hot,  and  fry  a  light 
brown.  The  fat  should  be  half  lard  and  half  salt  pork. 
Have  the  slices  of  pork  a  nice  brown,  and  serve  with  the 
fish  balls. 


24         THE  APPLEDORE  COOK  BOOK. 

Another  Mode. 

Prepare  as  above  ;  and  to  a  quantity  that  will  noako  a 
dozen  balls  add  an  egg,  butter  half  the  size  of  an  egg, 
Bait  and  pepper.     Shape  and  fry  as  before  directed. 

Another  Mode. 

Chop  fine  one  good-sized  beet,  and  mix  well  with  one 
pint  bowllul  of  fish  and  two  of  potato.  Add  to  tliis  the 
pork  scraps  left  from  dinner,  or,  if  none  have  been  left, 
fry  a  few  slices  of  salt  pork,  and  mix  the  fat  with  the  fish 
and  potato.     Shape  and  fry  as  directed  above. 

Fish  Hash. 

Prepare  the  fish  as  for  fish  balls  ;  chop  fine  cold  pota- 
toes, and  mix  with  the  fish.  Fry  brown  six  good  slices 
of  salt  pork  ;  take  out  the  pork  and  turn  the  hash  into  the 
frying-pan  ;  add  half  a  cup  of  boiling  water  ;  let  this  heat 
slowly,  stirring  often  ;  then  spread  smoothly,  and  brown, 
being  careful  not  to  let  it  burn.  VV^hen  brown,  fold  it  as 
you  would  an  omelet,  dish,  and  garnish  the  dish  with  the 
slices  of  pork.  Where  pork  is  objected  to,  butter  can  be 
used  instead. 

Salt  fish,  when  cooked  and  chopped,  will  keep  for  a 
week,  if  nothing  else  is  mixed  with  it.  When  intending 
to  have  hash  or  fish  balls  for  breakfast,  the  fish  should  bo 
chopped  the  night  before,  and  the  potatoes  should  be 
pared   and  put  in  cold  water.     Put  the  potatoes  on  the 


FISH.  25 

fire  as  bood  as  it  begins  to  bum  ;  they  will  then  be  ready 
for  use  when  joa  are  ready  for  them. 

Boiled  Halibut 

Poor  into  a  pan  about  half  an  inch  deep  of  boiling 
water ;  into  this  lay  the  side  of  the  halibut  on  which  is 
the  black  skin  ;  let  this  stand  a  few  minutes  ;  then  scrape 
with  a  knife,  when  the  black  will  be  found  to  peel  off 
readily.  Wash  clean  in  cold  water,  then  pin  it  in  your 
fish-cloth,  and  drop  it  into  boiling  water.  For  a  piece 
weighing  fonr  pounds  allow  twenty-five  minutes  to  boil. 
Serve  with  irawn  butter. 

Pried  Halibut. 

Take  a  slice  of  halibut,  sprinkle  with -salt,  and  dredge 
with  flour.  Fry  four  slices  of  salt  pork,  add  to  the  pork 
fat  one  spoonful  of  lard.  When  boiling  hot  put  in  the 
halibut.  Fry  a  light  brown  on  one  side,  then  turn  and  fry 
the  same  on  the  other.     Serve  the  pork  with  it. 

Broiled  Halibut. 

Grease  the  gridiron  with  a  little  butter,  place  the  hali- 
but upon  it,  sprinkle  a  little  salt  over  it,  and  place  over 
clear  coals.  Cook  one  side  ten  minutes,  then  turn  and 
cook  upon  the  other  side  ten  more.  Have  the  dish  warm  ; 
put  the  fi»h  upon  it,  season  with  pepper  and  butter,  and 
send  to  the  table. 


26         THU   APPLEDORE  COOK  BOOK. 

Smoked  Halibut. 

Broiled  the  same  as  the  fresh,  omitting  the  peppei  and 
salt.     Smoked  salmon  cooked  in  the  same  way. 

Boiled  Salmon. 

Salmon  is  boiled  the  same  as  halibut ;  served  with  egg 
sauce. 

Fried  Salmon. 
The  same  as  halibut. 

Broiled  Salmon. 
The  same  as  halibut. 

^  Salmon  Trout. 

When  large  enough,  split  down  the  b'ack,  clean  and 
broil.  Season  with  butter  and  salt.  When  small,  open 
far  enough  to  take  out  the  insides  ;  wash  clean,  and  wipo 
dry.     Fry  the  same  as  cod  fish. 

Shad  and  Haddock. 
Shad  and  haddock  can  be  cooked  the  same  as  cod. 

Fresh  Mackerel  Boiled. 

If  not  cleaned,  open  them  at  the  gills,  take  out  the  iiv 
sides,  wash  clean,  and  pin  in  a  fish-cloth.  (Do  not  use 
the  cloth  that  you  use  to  boil  mackerel  in  for  any  other 
fish.)  Drop  into  boiling  water,  and  boil  fifteen  minutea. 
Serve  with  drawn  butter. 


FISH.  27 

Broiled  Mackerel. 

Split  down  the  back  and  clean.  Be  careful  to  scrape 
all  the  thin  black  skin  from  the  inside.  Wipe  dry  and  lay 
on  the  gridiron  ;  broil  on  one  side  a  nice  brown,  then  turn 
and  brown  the  other  side  ;  it  will  not  take  so  long  to 
brown  the  side  on  which  the  skin  is.  (All  fish  should 
have  the  side  on  which  the  skin  is,  turned  to  the  fire  last, 
as  the  skin  burns  easily,  and  coals  are  not  so  hot  after  you 
have  used  them  ten  minutes.)  Season  with  butter,  pep 
per,  and  salt. 

Fried  Mackerel. 

Fry  brown  six  good-sized  slices  of  pork.  Prepare  your 
mackerel  as  for  broiling.  Take  out  your  pork,  sprinkle  a 
little  salt  over  the  mackerel,  then  fry  a  nice  brown.  Serve 
the  fried  pork  with  it. 

Baked  Mackerel. 

Prepare  as  for  boiling.  Make  a  dressing  as  for  baked 
cod.  Stuff  with  this,  dredge  with  salt  and  flour.  Bake 
thirty  minutes,  basting  often  with  water,  butter,  and  flour. 
Make  a  gravy  with  the  water  in  the  pan  in  which  the  fish 
is  baked.  Always  make  the  gravy  quite  salt.  The  best 
way  to  cook  mackerel  is  to  broil  it. 

.  To  Broil  and  Fry  Salt  Mackerel. 
Soak  over  night,  and  cook  the  same  as  fresh. 


28         THE  APPLEDORE  COOK  BOOK. 

Salt  Mackerel  in  Cream. 

Freshen  aa  for  broiled  mackerel,  then  lay  into  a  baking 
pan,  and  to  one  mackerel  add  half  a  pint  of  new  milk, 
put  into  the  oven,  and  bake  twenty-five  minutes.  About 
five  minutes  before  it  is  dished  add  a  small  piece  of  but- 
ter.    This  is  a  nice  dish  for  breakfast  and  dinner. 

To  Boil  Salt  Mackerel. 

Wash  the  mackerel,  and  soak  over  night  in  clear  cold 
water.  Put  them  on  to  boil  in  coZcZ  water,  and  boil  gently 
thirty  minutes.     Serve  with  drawn  butter. 

Smelts. 

The  only  true  way  to  cook  smelts  is  to  fry  them,  al- 
though they  are  sometimes  baked.  Open  them  at  the 
gills.  Draw  each  smelt  separately  between  your  finger 
and  thumb,  beginning  at  the  tail ;  this  will  press  the  in- 
sidcs  out.  (Some  persons  never  take  out  the  insides,  but 
it  should  be  done  as  much  as  in  any  other  fish.)  Wash 
thorn  clean,  and  let  them  drain  in  a  cullender;  then  salt 
and  roll  in  a  mixture  half  flour  and  half  Indian  meal, 
[lave  about  two  inches  deep  of  boiling  fat  in  the  frying- 
pan  (drippings  if  you  have  them  ;  if  not,  lard)  ;  into  this 
drop  the  smelts,  and  fry  brown.  Do  not  put  so  many  in 
that  they  will  be  crowded  ;  if  you  do,  they  will  not  be 
jrisp  and  brown. 

Brook  Trout. 
Brook  trout  are  cooked  the  same  aa  smelts  :  or  you  c^n 


FISH.  29 

cook  them  as  the  angler  does.  They  must  be  split  nearly 
to  the  tail  to  clean.  Wash  and  drain  For  a  dozen  good- 
sized  trout,  fry  six  slices,  of  salt  pork  ;  when  brown,  take 
out  the  pork,  and  put  in  the  trout.  Fry  a  nice  brown  on 
all  sides.     Serve  the  pork  with  them. 

To  Boil  Lobster. 

There  are  comparatively  few  who  ever  haveanythingto 
do  with  a  lobster  until  after  it  has  been  boiled  ;  but  for  the 
benefit  of  the  few  I  insert  this.  Be  sure  that  the  lobster 
is  living;  if  not,  it  is  not  fit  for  use.  Ilavo  a  kettle  of 
boiling  water  ;  into  this  drop  the  lobster,  and  boil  until 
the  shell  turns  red.  This  takes  about  an  hour.  Take  up, 
and  when  cold  it  is  fit  to  eat. 

Stewed  Lobster. 

Take  out  all  the  meat  from  the  shell.  Chop  it,  but  not  fine. 
Put  into  a  basin  with  a  little  salt,  pepper,  butter,  and  half  a 
cup  of  water  to  a  small  lobster.     Stew  about  ten  minutes. 

OuTried  Lobster. 

Prepare  the  lobster  as  for  stew  ;  when  it  comes  to  a 
boil,  add  a  mixture  of  a  heaping  teaspoonful  of  flour,  and 
half  a  teaspoonful  of  Indian  curry  mixed  with  cold  water. 
Let  this  boil  eight  minutes,  then  serve. 

Eels  Pried. 
Skin  them ;   then  turn  on  boiling  water,  and  let  them 


30         THE  APPLEDORE  COOK  BOOK. 

stand  in  it  a  few  moments ;   then  cut  them   into   pieces 
about  three  inches  long.     Fry  a  nice  brown,  and  serve. 

Baked  Eels, 

Prepare  as  for  frying  ;  then  put  into  a  baking-pan,  with 
a  little  water,  flour,  pepper,  and  salt.  Bake  twenty  min- 
utes. Make  a  gravy  of  the  liquor  in  which  they  were 
baked,  adding  a  little  butter. 

Eemarks  in  regard  to  Fish. 

Pish  should  never  stand  in  water,  as  it  spoils  the  flavor. 
Fish  should  never  be  fried  in  butter.  It  should  always  be 
used  while  fresh.  Plain  boiled  or  mashed  potatoes  should 
always  be  served  with  it  Squash  and  green  peas  go  very 
well  with  fish  also.  Always  save  all  that  remains  after  a 
meal,  and  warm  up,  to  help  out  another  dish.  The  re- 
mains of  boiled  fresh  fish  can  be  warmed  up  in  a  little  but- 
ter, pepper,  salt,  and  water,  as  you  would  stew  lobster. 
Cold  filed  and  broiled  fish  can  be  placed  in  a  tin  pan,  and 
set  into  the  oven  ten  minutes,  when  it  will  be  found  to  be 
hot  enough.  Fish  balls  can  be  steamed  for  ten  or  fifteen 
minutes,  and  then  set  into  the  oven  to  get  crisp.  If  you 
have  a  large  piece  of  boiled  fish,  which  you  wish  to  servo 
whole,  place  it  on  a  plate,  and  set  into  the  steamer,  and 
steam  twenty  minutes.  If  you  have  drawn  butter  to  warm 
up,  do  not  set  it  on  the  fire,  but  put  it  into  a  bowl,  and  set 
the  bowl  into  hot  water.  Cook  butter  as  little  as  possible, 
as  by  cooking  it  becomes  oily.  When  you  do  use  it,  al- 
ways add  it  three  or  five  minutes  before  taking  the  dish 
from  the  fire. 


^       SOUPS. 

Beef  Soup. 

Every  family  Bhould  have  a  soup  once  a  week  at  least. 
Always  save  the  bones  of  roast  meats  for  a  soup.  Take 
the  bones  of  a  roast  of  beef,  break  them  up  so  that  they 
will  go  into  a  soup-pot.  Lay  them  in  the  pot,  dredge  with 
salt,  pepper,  and  flour.  Cut  into  this  one  smaW  onion ; 
add  three  quarts  of  cold  water.  Set  on  the  fire,  and  when 
it  comes  to  a  boil,  skim  it.  Let  it  boil  gently  three  hours, 
then  add  eight  sliced  potatoes,  and  boil  twenty  minutes. 
Have  ready  dumplings  ;  put  them  in  and  cover  tight,  and 
boil  ten  minutes  longer,  then  dish.  First  take  out  the 
dumplings  and  place  in  a  small  platter,  then  turn  the  soup 
into  a  tureen,  being  careful  to  take  out  the  bones,  and  serve. 

Mutton  Broth. 

Take  a  shoulder  or  neck  of  mutton,  cut  into  small 
pieces,  wash  and  put  into  the  soup-pot.  When  it  comes 
to  a  boil,  skim  it  carefully  ;  then  boil  gently  two  hours. 
To  four  pounds  of  meat  add  four  quarts  of  water,  and 
half  a  cup  of  rice.  Do  not  put  in  the  rice  until  the  meat 
has  boiled  two  hours,  then  add  rice,  and  season  with  pep* 

31 


32  THE   APPLEDORE    COOK   BOOK. 

per,  salt,  and  half  an  onion  ;  boil  two  hours  longer,  and 
serve.  I  will  give  another  method,  which  is  better  if  the 
soup  is  the  only  dish  for  dinner. 

Mutton  Broth.    No  2. 

Prepare  the  meat  as  for  No.  1,  and  to  the  same  quantity 
of  meat  and  water  add  half  an  onion,  one  small  white  tur- 
nip ;  boil  two  hours,  then  add  one  third  of  a  cup  of  rice  ; 
boil  one  hour  and  a  half  longer,  then  add  six  sliced  pota- 
toes. Season  to  taste  with  pepper  and  salt  Boil  twenty 
minutes,  then  add  the  dumplings  ;  cover  tight  and  boil  ten 
minutes,  then  dish  and  serve  as  you  would  beef  soup. 
When  preparing  the  meat  for  all  these  kinds  of  soups,  cut 
off  all  the  fat,  and  fry  out  for  dripping  ;  thus  your  soup 
will  not  be  greasy,  and  you  will  have  the  fat  free  from  the 
taste  of  vegetables. 

Dumplings  for  Soup. 

Take  one  pint  of  flour  (measured  before  it  is  sifted), 
turn  into  a  seive,  and  measure  into  it  one  teaspoonful  of 
cream  of  tartar,  one  half  of  saleratus,  one  half  of  salt,  and 
one  of  sugar.  Run  this  through  the  sieve,  and  wet  with 
milk  ;  have  the  dough  stiff  enough  to  roll.  Cut  into  very 
small  cakes,  and  cook  ten  minutes.  Be  sure  that  your 
soup  boils  ^dst  enough  to  get  up  a  good  steam,  and  keep 
boiling  while  the  dumplings  are  in  the  pot ;  if  you  do  not, 
they  will  be  heavy.  Some  persons  like  them  for  a  des- 
sert. When  used  for  that  purpose,  they  should  be  eaten 
^ith  sirup. 


SOUPS.  33 

"Veal  Soup. 

Take  four  pounds  of  the  neck  of  veal,  cut  up  small  and 
wash  clean  ;  put  into  the  soup-pot  and  cover  with  six 
quarts  of  water  ;  let  this  come  to  a  boil,  then  skim  off  all 
the  scum  ;  boil  two  hours,  add  half  a  cup  of  rice,  and  boil 
one  hour  longer ;  then  add  one  third  of  a  cup  of  flour 
mixed  with  water,  salt,  and  pepper.  Boil  gently  one  and 
a  half  hours,  stirring  often  to  prevent  burning ;  then  add 
a  tablespoonful  of  butter,  and  dumplings  made  as  directed 
for  beef  and  mutton  soup.  Potatoes  and  onions  can  be 
used  as  for  mutton  broth  No.  2,  and  some  use  a  little  pork 
to  flavor  it. 

Pea  Soup. 

Pick  the  peas  over,  that  there  may  be  no  blemished  ones 
among  them.  Wash  and  soak  over  night.  In  the  morn- 
ing turn  ofi"  the  water  and  put  them  in  the  soup-pot.  For 
one  quart  of  peas  allow  eight  quarts  of  cold  water  and  one 
pound  of  lean  salt  pork,  a  small  piece  of  celery,  a  little 
pepper,  and  half  an  onion ;  boil  gently  eight  hours,  being 
very  careful  that  it  does  not  burn.  Have  a  large  wooden 
spoon  to  stir  it  with.  When  done,  it  should  be  thin 
enough  to  pour.  In  boiling,  it  may  become  too  thick  ;  if 
so,  add  boiling  water.  When  cooked,  it  is  smooth  and 
rather  mealy.  If  not  cooked  enough,  after  standing  a  few 
minutes  the  thick  part  will  settle,  and  the  top  look  wat*'ry. 
Have  ready  six  slices  of  bread  toasted  brown,  and  cut  into 
pieces   an   inch  square  ;   throw  about  a  dozen  of  thesf 


34         THE  APPLEDORE  COOK  BOOK. 

piecee  into  a  tureen,  and  the  remainder  send  to  the  table 
dry.  Strain  the  soup  through  a  sieve,  and  serve.  If  the 
pork  does  not  salt  it  enough,  use  salt.  This  soup  is  even 
better  warmed  over  than  at  first.  Some  persons  use  soup 
stock  and  butter,  but  it  seems  to  me  that  it  is  rich  enough 
made  in  this  way,  and  much  healthier. 

The  bones  left  from  roast  lamb,  mutton,  and  veal  can  all 
be  used  to  make  soups  the  same  as  those  of  roast  beef. 


MEATS. 

Boiled  Corned  Beef. 

Wash  a  piece  of  beef  weighing  ten  pounds ;  put  it  into 
two  gallons  of  cold  water ;  when  it  comes  to  a  boil,  skim 
carefully  and  boil  very  slowly  six  hours.  Some  boil  all 
kinds  of  vegetables  in  the  same  pot ;  but  there  is  this  ob- 
jection to  this  method  ;  you  lose  the  distinctive  flavor  of 
each  vegetable,  and  the  beef  is  flavored  with  the  vege- 
tables, which  is  very  unpleasant  when  it  is  cold.  The 
vegetables  to  serve  with  corned  beef  are  potatoes,  cab- 
bage, beets,  turnips,  parsnips,  carrots.  When  the  beef  is 
simply  for  one  hot  dinner,  the  part  of  the  beef  is  not  of 
so  much  consequence  ;  but  when  it  is  to  be  pressed,  there 
should  be  care  taken  in  the  selection  of  the  piece  to  boil. 
The  brisket,  the  flank,  and  the  thin  part  of  the  ribs  are 
the  best  parts  to  press.  Boil  as  before  directed,  and  take 
out  the  bones,  lay  the  meat  on  a  large  platter,  and  place 
a  tin  sheet  upon  it ;  on  the  sheet  place  a  weight,  and  set 
in  a  cool  place.  When  ready  to  use  it,  trim  the  edges, 
and  use  the  trimmings  for  meat  hash.  This  makes  a  nice 
dinner  with  baked  potatoes,  squash,  turnip,  and  macaroni. 


85 


36  THE   APPJLEDORE    COOK   BOOK. 

Boiled  Salt  Tongue. 

Soak  the  tongue  over  niglit ;  in  the  morning  put  on  to 
boil  in  six  quarts  of  cold  water,  and  boil  slowly  six  hours 
if  the  tongue  is  large  ;  if  not,  five  will  answer.  Take  it 
from  the  boiling  water  and  throw  it  into  cold  water,  and 
peel  the  skin  off.  Set  away  to  cool.  For  dinner,  use  the 
same  vegetables  as  for  cold  corned  beef.  The  roots  will 
make  a  nice  hash. 

Boiled  Fresh  Tongue. 

Wash  and  put  into  four  quarts  of  boiling  water,  with  a 
large  handful  of  salt.  Boil  slowly  six  hours,  if  large. 
When  done,  throw  into  cold  water,  and  skin  the  same  as 
the  salt  tongue.  The  water  in  which  all  meats  are  boiled 
should  be  saved  until  cold,  and  the  fat  should  be  taken  off 
and  clarified.  The  liquor  should  never  stand  in  iron  ket- 
tles, as  it  rusts  them. 

Boiled  Plank  of  Beef. 

This  is  a  part  of  the  beef  that  many  persons  think  al- 
most useless  ;  but  by  being  properly  prepared  it  makes  an 
elegant  dish.  Wash  the  flank,  and  make  a  dressing  as 
for  turkey,  and  spread  over  it,  first  having  salted  and  pep- 
pered it  well,  then  roll  up  and  tie.  Wind  the  twine  round 
jt  several  times,  to  keop  it  in  place  ;  then  sew  in  a  cloth 
kept  for  that  purpose  Put  a  small  plate  in  the  pot,  and 
put  in  the  meat ;  then  pour  on  about  six  quarts  of  boiling 


MEATS.  37 

water,  and  boil  gently  six  hours.  When  done,  remove  the 
cloth,  but  not  the  twine  until  stone  cold  ;  then  cut  into 
thin  slices,  and  you  will  have  alternate  layers  of  meat  and 
dressing.     This  is  a  very  nice  dish  foi  breakfast  or  tea. 

Boiled  Ham. 

Have  a  coarse  hair  brush  for  cleaning  hams,  as  it  is 
impossible  to  get  them  clean  by  simply  washing  them. 
If  the  ham  will  not  fit  in  the  pot,  cut  off  the  knuckles, 
which  will  cook  in  two  hours.  Cover  with  cold  water, 
and  boil.  A  ham  weighing  twelve  pounds  will  require 
five  hours.  When  cooked,  take  up  and  put  into  a  bak- 
ing pan,  to  skin.  Have  a  basin  of  cold  water,  into 
which  dip  the  hands  ;  then  take  the  skin  between  the 
fingers,  and  peel  as  you  would  an  orange.  Roll  a 
cracker  and  sift  it  over  the  ham,  then  set  in  the  oven 
thirty  minutes.  Save  the  liquor  in  which  it  has  been 
boiled,  and  skim  the  fat  for  soap  grease. 

Boiled  Leg  of  Mutton. 

Take  a  leg  weighing  eight  pounds,  and  put  into  six 
quarts  of  boiling  water  ;  throw  into  this  half  a  cup  of 
rice  In  a  few  minutes  a  scum  will  rise,  which  must 
be  skimmed  off  carefully.  Boil  one  hour  and  a  quar- 
ter ;  allow  five  minutes  more  for  every  pound  over 
eight.  This  time  wiU  allow  the  blood  to  run,  which 
should  always  be  the  case  with  mutton.  Servo  with 
caper  sauce.  The  rice  gives  it  a  white  lock.  Serve 
with  this  plain  boiled  potatoes,  turnips,  and  onions. 
Save  the  liquor  in  which  the  meat  was  boiled,  for  soup. 


S8         THE  APPLEDORE  COOK  BOOK. 

Boiled  Shonlder  of  Mutton. 
Cooked  and  served  the  same  as  the  leg. 

Boiled  Leg  or  Shonlder  of  Lamb. 

For  a  leg  or  shoulder  weighing  six  pounds,  allow  an 
hour  and  twenty  minutes,  and  for  every  pound  over 
that  allow  ten  minutes.  Serve  with  drawn  butter  or 
mint  sauce.  Serve  with  it  green  peas,  potatoes,  white 
turnips.  If  asparagus  or  spinagc  is  in  season,  substi- 
tute for  turnips  Save  the  liquor  for  soup.  Lamb,  how- 
ever, is  always  nicer  roasted. 

Boiled  Fowl  and  Pork. 

Singe,  draw  out  the  inwards,  being  careful  to  take 
out  the  lights  and  crop.  Cut  open  the  gizzard  and  clean. 
Wash  the  fowls  and  put  them,  with  Iho  hearts,  livers, 
and  gizzards,  into  boiling  water,  in  which  about  one 
pound  of  pork  has  been  boiling  three  hours.  If  they 
are  young  and  tender,  one  hour  and  a  quarter  will  cook 
one  weighing  three  pounds.  If  old  and  tough,  they 
sometimes  take  three  hours.  Truss  the  same  as  turkey. 
Serve  with  drawn  butter.  Dish  the  pork  with  the  fowls. 
A  little  rice  boiled  in  the  water  give  them  a  white  ap- 
pearance. Serve  with  them  mashed  turnip,  mashed  po- 
tatoes, boiled  parsnips  or  green  peas,  corn  or  spinage 
when  in  season.     Save  the  liquor  for  soup. 


MEATS.  39 

Boiled  Veal. 

Take  out  the  bone  from  a  shoulder  of  veal,  and  fill 
the  cavity  with  a  dressing  made  as  for  poultry;  then 
fasten  together  with  a  skewer  ;  wind  twine  around  it,  and 
tie  tight.  Put  this  into  a  kettle  with  about  a  pound 
of  lean  salt  pork,  and  cover  with  boiling  water.  Boil 
slowly  four  hours,  if  it  weighs  ten  pounds.  Serve  with 
celery  sauce,  or  with  a  gravy  made  with  one  pint  of 
the  liquor  in  which  it  has  been  boiled,  thickening  with 
one  heaping  spoonful  of  flour,  salt,  pepper,  and  a  little 
butter.  Serve  with  boiled  potatoes,  macaroni  and  cheese, 
and  horseradish.  Save  the  liquor  in  which  it  has  been 
boiled,  to  use  next  day  in  making  a  pie  with  what  re- 
mains from  the  dinner. 

Boiled  Turkey. 

Singe  and  wash  the  turkey,  then  rub  into  it  a  hand 
fill  of  salt ;  stuff  it  with  a  dressing  made  by  directions 
given  under  "  Dressing  for  Poultry."  Sew  up  and  put 
into  boiling  water,  enough  to  cover  it.  For  one  weigh- 
ing ten  pounds  allow  two  hours  boiling,  and  fifteen 
minutes  for  every  added  pound.  Serve  with  oyster  or 
celery  sauce,  mashed  potatoes,  mashed  turnips,  boiled 
parsnips,  plain  boiled  macaroni.  Save  the  liquor  for  a 
soup.  Sometimes  a  turkey  will  be  very  old  and  tough, 
in  which  case  it  will  require  a  longer  time  to  boil ;  but 
a  little  practice  and  observation  will  help  every  house- 
keeper to  understand  when  to  allow  more  or  less  tim« 
for  boiling.     Truss  the  same  c«   for  "toasting. 


40         THE  APPLEDORE  COOK  BOOK. 

Boast  Beef. 

Meats  roasted  in  a  tin  kitchen  require  a  longer  time 
to  cook  than  in  an  oven,  but  they  arc  very  much  nicer 
cooked  in  the  former.  Wring  a  clean  towel  out  of  cold 
water,  and  wipe  the  meat  with  it  (if  possible,  never 
wash  beef;  as  by  this  means  a  great  deal  of  juice  is 
lost)  ;  then  rub  into  it  a  handful  of  salt,  and  dredge 
with  flour.  ]f  cooked  in  a  tin  oven,  run  the  spit  through 
it.  See  that  the  spit  is  as  near  through  the  middle  as 
possible  ;  if  not,  it  will  be  difficult  to  turn  it.  Dredge 
flour  into  the  kitchen,  and  when  brown  put  in  a  pint 
of  hot  water.  Cook  a  piece  of  beef  weighing  eight 
pounds  an  hour  and  twenty  minutes  if  you  wish  it  rare  ; 
if  not,  cook  twenty  minutes  longer.  Baste  often  with 
pepper,  salt,  flour,  and  the  water  in  the  bottom  of  the 
kitchen,  and  turn  often.  Ten  minutes  before  dishing 
the  dinner,  turn  the  gravy  into  a  basin,  and  skim  of 
all  the  fat ;  let  it  c5me  to  a  boil,  and  thicken  with  one 
large  table-spoonful  of  flour  mixed  with  cold  water ; 
season  with  salt  and  pepper.  Serve  with  mashed  po- 
tatoes, squash,  boiled  rice,  and  pickled  beets.  When 
baked  in  the  oven,  one  hour  will  be  sufficient  for  a 
piece  weighing  eight  pounds  Place  a  grate  in  the 
baking-pan,  and  upon  the  grate  lay  the  meat.  Into  the 
par  pour  a  pint  of  warm  water  ;  watch  carefully  that 
the  water  does  not  boil  away  and  the  gravy  become 
buiued.  Add  but  little  water  at  a  time,  for  if  there  is 
too  much  the  meat  will  be  steamed  instead    of  roasted. 


MEATS.  41 

and  also  the  gravy  will  not  become  brown.  Baste  as 
when  roasted  in  a  tin  oven.  Make  the  gravy  as  before 
directed. 

Eoast  Mutton. 

Take  out  the  first  joint  from  a  leg  of  mutton  ;  afeK 
the  butcher  to  do  it  when  you  order  it.  Wash,  and 
rub  into  it  a  handful  of  salt.  Cut  in  around  the  bone, 
so  as  to  make  the  cavities  as  large  as  possible,  and  fill 
with  a  dressing  made  in  the  following  manner  :  Soak  in 
cold  water  about  two  quarts  of  pieces  of  stale  bread. 
When  soft,  drain  in  a  cullender  ;  then  mix  with  this 
half  an  onion,  which  has  been  chopped  very  fine,  one 
teaspoonful  of  pepper,  one  tablespoonful  of  salt,  one  ogg, 
butter  the  size  of  an  egg,  and  one  tablespoonful  of 
summer  savory.  Fasten  together  with  a  skewer,  then 
dredge  with  salt  and  flour,  and  roast  the  same  as  beef 
For  a  piece  weighing  ten  pounds  allow  one  hour  and  a 
half,  and  ton  minutes  for  every  pound  over  or  under 
that.  Skim  all  the  fat  from  the  gravy;  for  half  a  pint  allow 
one  tablespoonful  of  flour  to  thicken  with  ;  season  with 
pepper  and  salt.  Put  one  tablespoonful  of  currant  jelly 
into  the  gravy  tureen,  and  strain  the  gravy  upon  it. 
Serve  with  mashed  potatoes,  boiled  onions,  boiled  rice 
or  macaroni,  mashed  turnip,  currant  jelly. 

When  the  tin  kitchen  is  used  it  will  require  half  an 
lour  longer  to  roast  The  shoulder  and  saddle  are 
cooked  in  the  same  way.  Always  make  a  dressing  for 
mutton;  it  spends  much  better,  and  the  trouble  is  not 
much.  Omit  the  egg  if  you  please.  When  you  do 
not  stnflf  it,  cook  it  in  twenty  minutes  less  time. 


42  THE   APPLEDORE   COOK  BOOK. 

Boast  Lamb. 

Take  a  leg  of  lamb  weighing  six  pounds,  wash  and 
dredge  with  salt  and  flour.  Cook  one  hour  if  in  an 
oven,  one  and  a  quarter  if  in  a  tin  kitchen.  Baste 
often.  Make  the  gravy  the  same  as  for  mutton,  omit- 
ting the  jelly.  Serve  with  mashed  potatoes,  green 
peas,  fried  parsnips,  or  green  corn,  string  beans,  sum- 
mer squash,  mint  sauce.  Never  omit  the  gravy  because 
you  have  mint  sauce.  All  other  parts  of  the  lamb  can 
be  roasted  in  the  same  way. 

Eoast  Veal. 

The  loin,  breast,  and  fillet  are  the  best  parts  for 
roasting;  the  neck  also  is  good  to  roast.  Wash  the 
veal,  and  rub  into  it  a  good  handful  of  salt.  Make  a 
dressing  in  the  following  manner,  and  stuff  it :  Soak 
about  two  quarts  of  stale  bread  in  cold  water,  chop 
fine  half  a  pound  of  clear  fat  pork.  Mix  this  with  the 
bread  and  one  tcaspoonful  of  pepper,  one  of  salt,  one 
tablespoonful  of  sweet  marjorum,  one  of  sage,  one  egg 
or  two  rolled  crackers.  Take  out  all  the  bones  possible, 
and  cut  slits  to  make  cavities  for  the  dressing  ;  then  stuff 
and  skewer  securely  ;  dredge  with  salt,  pepper  and  flour. 
Have  thin  slices  of  salt  pork,  which  lay  on  the  top  of  the 
veal.  Cook  a  piece  weighing  twelve  pounds  five  hours, 
and  baste  very  often.  I  should  always  roast  veal  in  the 
oven.  Make  the  gravy  as  for  roast  beef,  but  do  not 
strain.    If  possible,  always  cook  a  large  piece  of  veal, 


MEATS.  43 

because  bo  many  nice  dishes  can  be  made  from  cold 
roast  veal.  Serve  mashed  potatoes,  spinage,  asparagus, 
fried  parsnips,  horseradish. 

Eoast  Pork. 
Wash  and  dredge  a  sparerib  with  salt,  pepper,  sage, 
and  flour ;  and  roast  the  same  as  beef.  Cook  a  spare- 
rib  weighing  ten  pounds  three  hours,  if  cooked  in  a  tin 
kitchen  ;  if  in  the  oven  two  hours  and  a  half.  Have 
the  oven  moderately  hot.  The  chine  to  be  cooked  in 
the  same  way,  allowing  one  hour  longer  for  a  piece 
weighing  the  same  as  a  sparerib.  Make  the  gravy  as 
directed  for  roast  beef.  Serve  potatoes,  squash,  fried 
or  boiled  onions,  boiled  rice,  mashed  turnips,  apple- 
sauce. 

Broiled  Beefsteak. 

Cut  the  steak  about  three  quarters  of  an  inch  thick. 
Have  a  clear  fire  and  lay  the  steak  on  the  gridiron, 
and  dredge  lightly  with  flour.  If  you  desire  the  steak 
rare,  cook  ten  minutes ;  if  well  done,  fifteen.  Dish 
and  season  with  butter,  pepper  and  salt.  Serve  imme- 
diately. Never  set  steak  into  the  oven  to  keep  warm 
or  to  melt  the  butter.  The  dish  must  be  hot,  the  but- 
ter stand  in  a  warm  room  long  enough  to  soften  but 
do  not  melt.  If  for  dinner,  servo  potatoes,  either 
baked  or  boiled  and  any  other  vegetables  which  you 
choose.  Many  persons  pound  tough  steak  before  cook- 
ing, but  I  would  not  recommend  it,  as  by  this  mean^ 
it  looses  much  of   its  juiciness. 


44  THE   APPLEDORE   COOK   BOOK. 

There  are  some  families  in  the  country  who  have  no 
means  of  broiling.  The  next  best  thing  such  persons 
can  do  is  to  heat  the  frying-pan  very  hot,  and  grease 
with  just  enough  butter  to  prevent  the  steak  from 
sticking ;  then  lay  the  steak  in,  and  cook,  and  serve 
as  before  directed. 

Pried  Beefsteak. 
For  two  pounds  of  steak  fry  brown  four  slices  of 
salt  pork,  then  take  up  the  pork  and  fry  the  steak  in 
the  fat;  salt  and  pepper  it.  When  you  dish  add  a 
little  butter.  To  the  fat  remaining  in  the  frying-pan, 
after  the  steak  has  been  cooked,  add  one  tablespoonful 
of  dry  Qour  (be  sure  to  have  the  fat  boiling),  and  stir 
until  it  is  brown  and  there  are  no  lumps,  then  pour  in 
about  half  a  cup  of  boiling  water.  Season  well  with 
pepper  and  salt.  Serve  in  a  gravy  tureen.  This  is  a 
more  economical,  but  not  so  healthy  a  method  as 
broiling. 

Beefsteak  Smothered  in  Onions. 
Fry  brown  four  slices  of  salt  pork ;  when  brown 
take  out  the  pork,  and  put  in  six  onions  sliced  thin. 
Fry  about  ten  minutes,  stirring  all  the  while ;  then 
take  out  all  except  a  thin  layer,  and  upon  this  lay  a 
slice  ol  steak,  then  a  layer  of  onions,  then  steak,  and 
cover  thick  with  onions.  Dredge  each  layer  with  pepper, 
salt  and  flour.  Pour  over  this  one  cupful  of  boiling 
water,  and  cover  tight.  Simmer  half  an  hour.  When 
you  dish,  place  the    steak  in    the    centre  of  the   dish, 


MEATS.  45 

aad  heap  the  onions  around  it.     Serve  the  same  veget- 
ables as  for  broiled  steak. 

Italianed  Beef. 
Broil  the  steak  as  before  directed  ;  place  in  the  dish 
and  cover  with  onions  prepared  in  the  following  man- 
ner :  Slice  very  thin  four  good-sized  onions,  and  fry 
in  pork  fat  thirty  minutes,  then  add  half  a  cup  of 
boiling  water,  cover  tight,  and  simmer  thirty  minutes 
longer.  Whil^  frying,  season  with  pepper,  salt  and  a 
little  butter.     Vegetables  the  same  as  for  broiled  steak. 

Stewed  Beef. 
Take  a  piece  of  beef  that  is  rather  tough,  or  pieces 
of  tough  beefsteak;  rub  into  it  a  handful  of  salt,  some 
pepper  and  flour ;  lay  in  a  kettle  that  you  can  cover 
tight,  and  that  has  a  flat  bottom.  Cut  up  an  onion, 
a  potato,  a  small  turnip,  a  carrot  and  a  parsnip  ;  lay 
these  on  the  top  of  the  rai^at  and  then  sprinkle  in 
half  a  teaspoonful  of  cinnamon,  half  of  mace,  one  fourth 
of  clove,  and  add  cold  water  enough  to  cover  it.  Let 
it  come  to  a  boil,  skim  ofl*.  all  the  scum,  then  coVer 
tight,  and  simmer  five  hours.  After  it  has  been  boiling 
four  hours,  mix  half  a  cup  of  flour  with  cold  water  and 
add  to  it.  You  can  then  taste  it,  and  add  more  sea- 
soning if  necessary.  The  spice  may  be  omitted  if  you 
choose.  Serve  the  meat  in  a  little  of  the  gravy,  and 
send  the  remainder  of  the  gravy  to  the  table  in  the 
gravy-tureen.  Serve  plain  boiled  potatoes,  boiled  rice, 
and  pickled  beets. 


46         THE  APPLEDORA  COOK  BOOK. 

Pricassee  of  Beef. 

Put  one  pint  of  water  into  a  frying-pan,  and  when 
it  comes  to  a  boil,  thicken  with  one  heaping  spoonful 
of  flour ;  season  with  salt,  pepper  and  a  little  butter. 
Cut  cold  roast  beef  into  slices,  and  put  into  this  gravy, 
and  let  them  boil  five  minutes.  If  there  be  any  cold 
beef  gravy,  add  it  to  the  other,  in  which  case  you  will 
not  need  quite  so  much  butter.  Serve  boiled  potatoes, 
tomatoes,  boiled  rice  or  macaroni  and  squash. 

Mutton  Ohops. 

Cut  the  chops  from  the  loin  or  the  neck ;  broil  as  you 
do  beefsteak,  and  serve  in  hot  dishes.  Serve  mashed 
potatoes,  stewed  tomatoes,  boiled  onions  and  boiled 
rice. 

Mutton  Fie  with  Tomatoes. 

Pare  and  slice  six  tomatoes ;  put  a  layer  into  a  deep 
pudding  dish,  then  put  in  a  layer  of  slices  of  cold 
mutton,  and  dredge  in  flour,  salt  and  pepper.  Have 
the  last  layer  tomatoes,  over  which  sprinkle  two  rolled 
crackers.  Bake  one  hour.  Serve  boiled  potatoes,  boiled 
rice,  green  corn,  shelled  beans. 

Mutton  Pie,  Plain. 
Take  the  cold  mutton   that   has   remained  from  a  for« 
mer  dinner,  cut    into    thin    slices,  put    into  .a  pudding 
dish«  and  season  with  pepper  and  salt.     Mix  two  table- 


MEATS.  47 

Apoonfuls  of  flour  with  cold  water,  then  pour  onto  this 
one  pint  of  boiling  water,  and  season  with  pepper  and 
salt,  then  pour  this  over  the  meat.  Make  a  paste  by 
rule  for  plain  piecrust,  and  cover  it.  Bake  one  hour. 
Vegetables  the  same  as  for  pie,  with  tomatoes,  with  the 
Addition  of  stewed  tomatoes. 

Mutton  Fricassee. 
Mutton  fricassee  is  made  the  same  as  beef.  Heap 
the  meat  in  the  centre  of  the  dish,  and  garnish  the 
sides  with  boiled  rice.  Send  to  the  table  very  hot. 
Serve  mashed  potatoes,  mashed  turnips,  baked  tomatoes 
and  shelled  beans. 

Haricot  of  Mutton. 
Take  cold  mutton  (either  boiled  or  roasted),  cut  into 
slices,  and  lay  in  a  deep  sauce-pan,  and  then  put  in 
one  fourth  of  an  onion,  the  same  of  turnip,  and  two 
potatoes,  and  one  carrot,  all  cut  into  small  pieces 
Dredge  with  flour,  salt  and  pepper.  Cover  with  cold 
water,  and  boil  slowly  one  hour;  then  add  two  spoon- 
fuls of  flour  mixed  with  cold  water,  and  boil  one  hour 
longer.  Have  a  dish  ready  with  an  edging  of  mashed 
potatoes  (brown  them  or  not,  as  you  please),  and  into 
the  centre  of  the  dish  turn  the  haricot.  Serve  mashed 
potatoes,  boiled  rice,  mashed  turnips  and  carrots. 

Minced  Mutton. 
Take    all  the  fat  from    cold    mutton,  and  then  put  it 
into  the  chopping-tray ;   dredge  well  with  salt,  pepper, 


48         THE  APPLEDORE  COOK  BOOK. 

and  flour,  and  then  chop  (do  not  chop  it  very  fine); 
then  put  into  a  sauce-pan,  and  to  two  pounds  of  meat 
allow  one  cup  of  boiling  water  and  a  spoonful  of  but- 
ter. Let  it  boil  gently  fifteen  minutes,  and  dish  on 
toast.     This  is  a  nice  dish  for  breakfast  or  dinner. 

Lamb  Chops. 

Broil  fifteen  minutes  over  clear  coals.  Season  with 
butter,  pepper,  and  salt. 

Broiled  Veal. 

Cut  veal  into  thin  slices,  and  broil  twenty  minutes. 
Season  with  butter,  pepper,  and  salt.  This  is  the  most 
unsavory  method  of  cooking  veal,  and  I  would  not 
recommend  it. 

Fricassee  of  Veal. 

Fry  eight  slices  of  salt  pork  brown.  Take  out  the 
pork  and  put  in  thin  slices  of  veal  which  have  been  cut 
from  the  leg.  Sprinkle  with  salt  and  pepper,  and  fry 
brown.  When  all  the  veal  is  fried,  mix  with  the  boil- 
ing fat  two  tablespoonfuls  of  rfr?/ flour;  stir  until  there 
are  no  lumps,  and  the  flour  is  brown ;  then  add  twd 
cups  of  boiling  water,  and  season  with  salt  and  pepper. 
Lay  the  veal  in  this  gravy,  and  simmer  fifteen  minutes. 
Dish  and  pour  the  gravy  over  the  meat.  If  for  dinner, 
garnish  with  boiled  rice,  and  serve  plain  boiled  pota- 
toes, spinage,  and  horseradish. 


MEATS.  49 


Veal  Outlets. 

Fry  brown  eight  slices  of  salt  pork.  Take  them  up, 
and  add  to  the  fat  two  large  spoonfuls  of  lard  or  drip- 
pings, flave  ready  thin  slices  of  veal  (they  are  best 
cut  from  the  leg),  dip  them  in  an  egg  which  has  been 
well  beaten,  then  into  cracker  crumbs,  and  fry  a  nice 
brown  Season  them,  before  dipping  in  the  egg  and 
cracker,  with  pepper  and  salt  Serve  with  the  salt 
pork.  If  for  dinner,  serve  mashed  potatoes,  boiled  or 
stewed  parnips,  and  horseradish. 

Veal  on  Toast. 

Chop  the  veal  as  for  mutton.  Mince  and  season  in 
the  same  manner.  Use  a  little  more  water,  and  boil 
fifteen  minutes  ;  dish  on  toast,  and  garnish  with  thin 
slices  of  lemon.  This  is  a  nice  dish  for  either  dinner 
or  breakfast. 

Veal  Oroquettes. 

Chop  cold  veal  fine  (boiled  is  the  nicest),  season  with 
pepper  and  salt,  and  to  a  quart  of  veal,  after  it  is 
chopped,  add  half  a  cup  of  warm  water  (when  chop- 
ping the  veal,  dredge  in  flour  as  for  veal  on  toast), 
form  this  into  egg  shapes  about  the  size  of  an  egg, 
and  dip  into  a  well-beaten  egg,  then  roll  in  cracker 
crumbs,  and  fry,  as   you  would  doughnuts,  in  hot  lard. 


60  THE   APPLEDORE   COOK   BOOK. 

Pork  Steak. 

Cut  pork  Bteak  quite  thin,  and  sprinkle  with  salt, 
pepper,  and  a  little  powdered  sage.  Put  a  spoonful  of 
drippings  or  lard  in  the  pan,  and  lay  the  pork  in  it ; 
fry  slowly  fifteen  minutes.  Always  be  sure  that  the 
meat  ij  cooked  until  white  at  the  centre  ;  if  it  has  a 
pink  appearance,  it  is  not  done.  If  for  dinner,  serve 
boiled  potatoes,  squash,  boiled  onions,  and  apple-sauce. 

Fried  Salt  Pork. 

Cut  salt  pork  into  slices  a  quarter  of  an  inch  thick, 
cut  off  the  rind,  and  then  pour  over  them  boiling 
water,  in  which  let  them-  stand  ten  minutes ;  then 
turn  off  the  water,  and  fry  until  they  are  brown  on 
both  sides. 

Broiled  Salt  Pork. 
Prepare  as  for  fried,  and  broil  ten  minutes  over  clear 

Salt  Pork  Fried  in  Batter. 

I-^ry  the  pork  as  before  directed  ;  dip  in  batter,  and  fry 
ill  the  pork  fat,  to  which  should  be  added  two  spoon- 
fuls of  drippings  or  la^d.  Make  the  batter  in  the  fol- 
lowing manner :  Mix  gradually  with  one  cup  of  flour, 
one  cup  of  milk,  and  then  add  one  well- beaten  egg  and 
a  little    salt.      This    makes    a  pleasant    change    in    the 


MEATS.  61 

country,  where    it    is    so   diflScult    to    get  fresh    meat. 
Serve  potatoes  and  any  other  vegetable  that  you  please. 

Pried  Sausages. 

Cut  the  sausages  apart  and  wash  them ;  then  lay 
them  in  the  pan  and  pour  boiling  water  over  them ; 
let  them  boil  two  minutes,  then  turn  off  the  water 
and  prick  the  sausages  with  a  fork,  or  they  will  burst 
open  when  they  begin  to  fry.  Put  a  little  drippings 
in  the  pan  with  them,  and  fry  twenty  minutes.  Turn 
them  often  that  they  may  be  brown  on  all  sides.  Cut 
stale  bread  into  fanciful  shapes,  fry  in  the  sausage  fat, 
and  garnish  the  dish  with  it.  Brown  bread  is  delicious 
fried  in  this  way.  Serve  plain  boiled  potatoes,  squash, 
mashed   turnips,  and  applesauce. 

Broiled  Sausages. 

Scald  as  for  fried,  and  broil  as  you  would  any  other 
kind  of  meat.  Sausages  that  are  kept  a  long  time  ne- 
come  dry  and  hard  ;  they  are  very  much  improved  by 
covering  them  with  boiling  water  in  which  half  a  tea- 
spoonful  of  saleratus  has  been  dissolved,  and  boiling 
twenty  minutes  before  frying  them. 

Pigs'  Peet  Soused. 

Scrape  and  wash  the  pigs'  feet.  Clean  them,  cover 
them  with  salt  and  water,  and  let  them  stand  two  days ; 
then  turn   this  water   off,    and    cover    again  with  fresh 


52  THE    APPLEDORE    COOK    BOOK. 

salt  and  water  ;  let  them  stand  two  days  longer,  then  boil 
about  two  hours.  When  cold,  split  them,  and  pour 
over  them  boiling  vinegar,  in  which  there  have  been 
thrown  a  few  whole  cloves,  a  piece  of  stick  cinnamon, 
and  a  handful  of  salt.  They  will  be  ready  for  use  in 
twenty-four   hours. 

Pried  Pigs'  Peet. 

Put  into  the  frying-pan  four  spoonfuls  of  drippings 
or  lard,  and  when  this  boils,  lay  in  the  feet,  first  hav- 
ing dredged  them  with  flour,  and  fry  brown.  Serve  on 
hot  dishes.  They  can  be  fried  bel'ore  or  after  being 
soused      Never  season  them  with  butter. 

Pigs'  Peet  Fried  in  Batter. 

Take  the  feet  from  the  vinegar  and  drain  them,  then 
dip  them  in  a  batter  made  as  for  pork,  and  fry  in  either 
drippinga  or  lard. 

Pigs*  Head  Oheese. 

Boil  a  pigs'  head  until  the  bones  will  drop  out. 
When  cold,  chop  fine  and  season  highly  with  pepper, 
salt,  and  sage  ;  then  put  it  into  a  kettle,  and  to  every 
quart  of  meat  add  one  half  a  pint  of  the  liquor  in 
which  it  was  boiled.  Simmer  this  slowly  for  half  an 
hour,  and  turn  it  into  deep  earthen  dishes,  and  on  top 
place  a  plate  with  a  weight  upon  it.  Set  in  a  cool 
place,  and  when  cold  cut  in  slices.  If  there  is  any 
dangor  of  its  not  keeping,  scald  it  over.  Many  persons 
put  spice  in  it,  but  it  is  more  natural  without. 


MEATS.  63 

Fried  Ham. 

Cut  the  ham  in  very  thin  slices,  and  cut  ofi'  the  rind. 
Have  half  a  spoonful  of  boiling  drippings  in  the  frying- 
pan,  lay  the  ham  in  this,  and  fry  quickly  eight  minutes  ; 
it  will  then  be  brown  and  crisp.  Where  the  ham  is  for 
dinner,  have  the  slices  larger  and  thicker,  and  if  you  do 
not  have  eggs  with  it,  fry  bread,  as  directed  for  saus- 
ages. 

Broiled  Ham. 

Out  the  ham  in  thin  slices  ;  cut  off  the  rind,  and  broil 
over  clear  coals  ten  minutes.  Butter  or  not,  as  you 
please.  When  the  ham  is  very  salt  or  hard,  slice,  and 
let  stand  in  boiling  water  ten  minutes  before  frying 
or  broiling. 

Ham  and  Eggs. 

Fry  the  "ham  as  before  directed,  and  when  the  ham 
is  all  fried,  turn  the  fat  into  a  basin,  and  scrape  the  salt 
from  the  frying-pan;  turn  back  the  fat,  and  add  to  it 
half  a  cup  of  lard.  When  this  comes  to  a  boil,  break 
in  your  eggs,  leaving  room  to  turn  them,  if  you  prefer 
them  turned  ;  they  look  much  nicer,  hcwevcr,  when 
they  are  not  turned.  If  they  are  not  turned,  dip  up  the 
boiling  fat  while  they  are  cooking  and  pour  over  them  ; 
they  will  cook  rare  in  three  minutes,  well  done  in  four. 
Lay  them  on  the  slices  of  ham,  and  serve. 


64         THE  APPLEDORE  COOK  BOOK. 

Fried  Liver. 

Out  either  beef  or  pork  liver  into  slices  about  half  an 
inch  thick,  and  pour  boiling  vsrater  over  them,  in  which 
let  them  stand  twenty  minutes ;  then  drain,  and  dredge 
with  flour,  salt,  and  pepper.  Fry  six  slices  of  pork 
brown  ;  take  them  up,  and  in  the  fat  fry  the  liver  fifteen 
minutes.     Ser\»e  the  pork  with  it. 

Broiled   Liver. 

Prepare  as  for  frying,  and  broil  fifteen  minutes  over 
clear  coals.  Season  with  butter,  salt,  and  pepper. 
When  for  dinner,  serve  boiled  or  baked  potatoes,  squash, 
and  macaroni. 

Boiled  Tripe. 

Wash  a  tripe  clean  (it  must  be  washed  in  several 
waters),  and  boil  ten  hours.  Turn  it  often,  as  it  is  apt 
to  stick  to  the  bottom.  After  it  has  boiled  seven  hours, 
throw  a  cupful  of  salt  into  the  boiler  with  it.  When 
eaten  plain-  boiled,  cut  up  in  squares,  and  serve  with 
seasoning  of  salt,  pepper,  and  butter. 

Broiled  Tripe. 

Cut  the  tripe  after  it  has  become  cold,  into  handsome 
squares ;  grease  the  gridiron,  and  broil  ten  minutes. 
Season  with  salt,  pepper,  and  butter.  Serve  on  very 
hot  dishes.  If  you  buy  tripe,  get  the  honeycomb,  as 
that  is  the  nicest  part  of  it. 


MEATS.  .  55 

Fried  Tripe. 

Cut  into  handfeomo  squares,  and  drcdp^o  with  Halt, 
popper,  and  flour,  and  fry  a  light  brown,  i'l  cither  drif)- 
pings  or  lard. 

Soused  Tripe. 

Out  the  tripe  into  squares,  and  lay  them  in  an  earthen 
pot,  and  pour  over  them  boiling  vinegar  enough  to 
cover,  in  which  a  blade  of  mace,  a  dozen  whole  cloves, 
and  a  stick  of  cinnamon  have  been  boiled.  It  will  be 
ready  for  use  in  twelve  hours,  and  will  keep  several 
weeks.  Soused  tripe  may  be  either  broiled,  or  fried 
plain,  or  in  batter. 

Tripe  Fried  in  Batter. 

Drain  the  tripe,  and  make  a  batter  as  for  pigs*  feet; 
dip  the  tripe  in  this,  and  fry  in  hot  drippings  or  lard. 
Tripo  is  ni^o  cooked  in  this  manner,  either  before  or 
after  it  has  been  soused. 

Calf's  Head  and  Fluck. 

Take  out  tb:  brains,  and  lay  them  in  a  dish  of  cold 
water.  Scrape  the  head  and  wash,  then  lay  in  a  tub  of 
cold  water  two  hours  ;  then  put  into  a  pot  with  two 
gallons  of  cold  water.  Tic  the  brains  in  a  cloth,  and 
boil  with  the  head.  When  it  comes  to  a  boil,  skim  care 
fully.     When  it  has  boiled  two  hours,  put  in  the  hea^, 


66  THE   APPLEDORE    COOK   BOOK. 

liver,  and  feet,  and  boil  two  hours  longer.  When  you 
dish,  take  the  bones  from  the  head,  and  place  it  in  the 
centre  of  the  dish.  Cut  some  slices  from  the  heart  and 
liver,  and  place  around  the  head.  Split  the  feet,  and  lay 
on  the  edge  of  the  disli.  Serve  with  brain  sauce.  To 
make  the  brain  sauce,  braid  together  the  brains,  half  a 
teacup  of  flour,  one  teaspoonful  of  pepper,  two  of 
salt,  one  of  parsley,  one  of  summer  savory.  Pour  on 
this  one  pint  and  a  half  of  boiling  water,  and  let  it  boil 
twenty  minutes,  then  add  one  cup  of  butter  and  the 
juice  of  two  lemons,  and  boil  five  minutes  longer.  You 
may  omit  the  herbs  if  you  choose.  A  piece  of  salt 
poik  boiled  with  the  head  and  pluck  is  an  improve- 
ment, but  it  is  not  necessary.  The  tongue  is  nice  cut 
in  thin  slices  and  served  cold.  The  heart,  liver,  and 
head  make  a  nice  hash.  Save  the  liquor  to  make  soup, 
which  may  be  made  plain  or  mock  turtle. 

Hash  Made  from  Oalf  s  Head  and  Flnck. 

Chop  together  parts  of  the  head,  liver,  and  heart,  in 
the  proportion  of  one  third  each.  Season  with  pepper, 
salt,  a  little  fresh  lemon  or  a  little  vinegar.  Warm  in 
just  enough  of  the  liquor  in  which  it  was  boiled,  to 
moisten  it.  Just  before  dishing  stir  in  a  little  butter. 
Serve   on   toast. 

Meat  Hash. 
Chop  fine   any  kind   of   cold    meat  (before   chopping 


MEATS.  57 

dredge  with  salt  and  pepper  This  is  always  the  best 
manner  of  seasoning  hash,  as  by  this  means  all  parts 
will  be  seasoned  alike).  If  you  have  cold  potatoes, 
chop  fine  and  mix  witli  the  meat,  if  they  are  hot,  mash. 
Allow  one  third  meat  to  two  thirds  potato.  Put  this 
mixture  in  tlie  frying-pan  with  a  little  water  to  moisten 
it,  and  stir  in  a  spoonful  of  butter,  or,  if  you  have  nicr 
beef  drippings,  use  that  instead  of  butter.  Heat  slowly, 
stirring  often,  and  when  warmed  through,  cover  and 
let  it  stand  on  a  moderately  hot  part  of  the  stove  or 
range  twenty  minutes.  When  ready  to  dish,  fold  as 
you  would  an  omelet,  and  dish.  Save  all  the  trimmings 
and  pieces  that  are  left  of  all  kinds  of  meat,  and  have 
a  hash  once  or  twice  a  week  It  does  not  hurt  a  hash 
to  have  different  kinds  of  meat  in  it.  Avoid  having  a 
hash  (or  indeed  any  other  part  of  your  cooking)  greas3\" 
It  is  a  great  mistake  to  think  that  seasoning  anything 
highly  with  butter  improves  it  ;  on  the  contrary,  it  often 
ruins  it  by  disguising  the  natural  flavor,  and  giving  you 
an  unhealthy  dish.  I  have  nothing  to  say  against  a 
moderate  use  of  butter  in  cooking,  but  I  do  strongly 
protest  against  the  immoderate  use  of  it  in  soups,  grav- 
ies, hashes,  stews,  and  on  meats  and  fish  of  all  kinds. 
I  do  not  know  of  one  kind  of  soup  that  is  improved  by 
the  addition  of  butter. 

Observe,  when  you  let  steak  stand  in  the  oven  or  on 
the  hearth  a  few  minutes  after  buttering,  you  will  find 
that  the  butter  has  become  oily,  and  you  have  neither 
the  flavor  of  the  meat  or  butter,  but   an    unpleasant  oily 


58         THE  APPLEDORE  COOK  BOOK. 

flavor.  I  havft  given  only  the  simplest  modes  of  cooking 
meats  in  this  department,  and  many  may  think,  perhaps, 
that  I  have  been  too  minute  ;  but  I  have  not  forgotten 
the  time  when  these  little  hints,  as  how  to  put  things 
together,  as  well  as  the  quantities  and  kinds  to  take, 
would  have  been  of  untold  value  to  me  ;  and  I  know 
that  every  day  there  are  young  housekeepers,  and  young 
girls  who  have  to  work  in  young  housekecpciB'  kitchens, 
who  need  just  these  little  hints  to  make  the  simplest 
dishes  what  they  should  be.  For  soups,  poultry,  and 
richer  methods  of  cooking  meats,  look  in  the  depart- 
ment for  rich  cooking. 


VEGETABLES. 

Boiled  Potatoes. 

If  the  potatoes  are  new,  wash  clean  and  yi\  into 
boiling  water ;  boil  thirty  minutes,  and  serve  immedi' 
ately.  As  they  grow  older,  scrape  the  skin  off  before 
boiling.  For  old  potatoes,  have  a  sharp  knife  with  a 
thin  blade,  and  pare  the  potatoes,  having  the  skin  as 
thin  as  possible.  They  are  very  much  better  if  they 
stand  in  cold  water  a  few  hours  before  boiling;  then 
put  them  in  boiling  water  and  boil  thirty  minutes. 
When  they  have  boiled  fifteen  minutes,  throw  in  a  hand- 
ful of  salt.  When  done,  turn  off  the  water  and  let  them 
stand  on  the  back  part  of  the  range  three  minutes,  then 
shake  them  up  once  and  turn  into  the  dish,  and  send 
to  the  table. 

Mashed  Potatoes. 

Prepare  and  boil  as  for  plain,  and  then  mash.  To  two 
dozen  potatoes  add  one  cup  of  boiling  milk  and  one 
spoonful  of  butter.  If  they  arc  not  salt  erongh,  add  a 
little  more.  They  should  be  dished  as  soon  as  mashed. 
Heap  them  in  the  dish  in  an  oval  form,  smooth  and  in- 
dent with  the  knife. 

59 


60         THE  APPLEDORE  COOK  BOOR. 

Browned  Potatoes. 

Prepare  and  mash  as  for  plain  mashed  potatoes ',  then 
heap  them  in  an  oval  form  on  a  buttered  tin  sheet. 
Smooth  with  a  knife,  and  then  dip  the  knife  in  milk  and 
Bmooth  over  again,  wetting  every  part  with  the  milk, 
and  place  in  the  oven  to  brown  ;  they  will  brown  in 
twenty  minutes  in  a  hot  oven.  I  would  not  recommend 
browning  potatoes,  as  the  moisture,  being  baked  in, 
spoils  the  flavor  and  renders  them  clammy.  They  look 
handsome  made  into  pear  shapes  and  browned. 

Baked  Potatoes. 

Be  very  particular  to  wash  every  part  of  the  potato 
clean,  as  many  persons  eat  the  skin.  Put  them  in  a 
-pan  (have  an  old  one  for  this  purpose),  and  bake  in  a 
moderate  oven  fifty  minutes.  There  is  such  a  difference  in 
ovens  that  each  one  must  learn  for  herself  what  the  time 
will  be  for  each  ;  for  some  will  bake  iu  less  time,  and 
some  will  take  much  longer  than  the  time  designated. 

Fried  Potatoes.  . 

Pare  and  slice  thin  raw  potatoes,  and  let  them  stand 
in  cold  water  several  hours  ;  if  in  summer,  put  a  piece 
of  ice  in  the  water.  Cut  the  slices  lengthwise  of  the  po- 
tato. Have  ready  a  basin  with  boiling  drippings  or  lard, 
drain  the  potatoes  a  minute  in  the  cullender,  and  drop 
them   into   the  boiling  fat,  and  fry  a  light  brown  ;  take 


VEGETABLES.  61 

them  out  with  a  skimmer,  and  lay  them  in  a  dry  cul- 
lender, which  should  be  placed  in  a  tin  pan  and  set  in 
an  open  oven.  There  should  be  a?  much  fat  as  for  fry- 
ing doughnuts,  and  there  should  not  be  any  more  po- 
tatoes put  in  at  a  time  than  will  fry  brown  and  not  stick 
together.  Have  the  basin  in  which  you  fry  quite  deep, 
as  there  is  danger  of  the  fat  boiling  over  when  the  po- 
tatoes are  put  in.  When  you  take  the  potatoes  up, 
dredge  a  little  salt  over  them.  When  potatoes  are  cooked 
in  this  manner,  they  will  be  light  and  crisp.  If  they  do 
not  get  cooked  enough  at  first,  they  are  very  much  im- 
proved by  dropping  them  into  the  fat  for  one  minute, 
after  they  have  been  standing  in  the  oven  a  while. 

Fried  Boiled  Potatoee. 

Cut  the  potatoes  into  slices,  and  fry  in  either  pork  fat 
or  nice  drippings.  ITave  just  fat  enough  in  the  pan  to 
prevent  their  sticking,  and  sprinkle  with  salt  while  cook- 
ing. When  these  are  brown,  take  them  up  and  put  in 
a  little  more  fat,  and  fry  as  before. 

Potatoes  warmed  with  Pork, 

Cut  about  eight  slices  of  pork  into  pieces  about  half 
an  inch  square,  and  fry  a  nice  brown.  Have  ready 
one  dozen  cold  potatoes  cut  into  slices,  and  turn  them 
into  the  pan  with  the  fried  pork,  and  dredge  in  a  little 
salt  and  pepper,  then  stir  and  cut  them  into  small  pieces 
with  tlir  knife.     When  a  light  brown,  serve. 


62         THE  APPLEDORE  COOK  BOOK. 

Potatoes  warmed  in  Gravy. 

Slice  cold  potatoes  as  for  frying,  and  turn  them  into 
the  frying-pan,  and  to  a  dozen  potatoes  add  a  pint  of 
cold  gravy.  Season  with  pepper  and  salt,  and  stir,  and 
cut  with  a  knife,  until  they  are  hot  and  in  small  pieces. 

Pricassee  of  Potatoes. 

Cut  cold  boiled  potatoes  into  small  squares,  and  put 
them  in  a  basin  with  milk,  pepper,  and  salt,  allowing 
half  a  pint  of  milk  to  a  dozen  potatoes.  Set  the  basin 
into  another  of  hot  water,  and  when  it  comes  to  a  boil, 
add  a  table  spoonful  of  butter,  and  set  on  the  stove,  and 
let  it  boil  up  once,  then   serve. 

Boiled  Sweet  Potatoes. 

Wash  and  boil,  with  the  skins  on,  forty-five  minutes. 
They  are  much  better  baked  than  boiled,  and  I  would 
cook  them  so  generally. 

Baked  Sweet  Potatoes. 

Wash  and  wipe  dry,  and  bake  one  hour.  Do  not  cook 
nqnash  when  you  have  sweet  potatoes. 

Boiled  Onions. 

When  new  and  tender,  they  will  boil  in  one  hour ; 
but  after  the  month   of  October,  they  will  require  two 


VEGETABLES.  63 

hours.  Put  them  into  water  before  peeling  them,  and 
they  will  not  affect  the  eyes.  Peel  of  all  the  dark  skin, 
and  put  them  in  hot  water,  and  boil  as  directed.  If 
you  have  milk  plenty,  half  an  hour  before  they  are  done, 
turn  a  quart  into  the  water  in  which  they  are  boiling. 
This  makes  them  white,  and  is  said  to  prevent,  in  a 
measure,  the  disagreeable  odor  which  always  follows 
their  being  eaten.  Boil  them  in  a  porcelain  kettle. 
Dish  them  whole,  and  season  with  a  little  pepper,  salt, 
and  butter. 

Fried  Onions. 

Peel  and  slice  thin  ten  good-sized  onions,  and  put  them 
in  a  frying-pan  with  two  spoonfuls  of  drippings.  Fry 
thirty  minutes,  turning  often. 

Boiled  Squash. 

Cut  the  squash  in  strips,  and  cut  out  the  soft,  stringy 
part ;  pare,  wash,  and  cover  with  boiling  water ;  boil 
twenty-five  minutes,  then  turn  into  a  cullender  for  a  fe\* 
minutes,  and  when  all  the  water  is  drained  off,  put  it 
back  in  the  basin  with  a  little  salt,  pepper,  and  butter, 
and  mash.     Dish  the  same  as  mashed  potatoes. 

Baked  Squash. 

Cut  the  squash  in  two ,  take  out  of  all  the  soft,  stringy 
part ;  if  you  need  the  whole  squash  for  dinner,  lay  the 
halves  together,  and  put  in  a  baking-pan  (the  old  one  you 


64         THE  APPLEDORE  COOK  BOOK. 

use  for  baking  potatcs  in),  and  bake  forty-five  minutes. 
\yijeii  done,  ecrape  Ihc  squash  from  the  shell,  and  sea- 
son, and  serve  as  boiled  squash.  When  you  cook  but 
half  a  squash,  lay  it  with  the  inside  downward.  This  is 
a  nice  way  to  ( ook  watery  squash.  Squash  is  also  good 
steamed.     It  will  take  forty-five  minutes  to  steam. 

Beets. 

Wash  clean,  but  do  not  scrape  ;  if  you  do  they  will 
look  white  when  cooked.  When  young  they  will  cook 
in  two  hours ;  but  old  ones  will  require  four  or  five 
hours.  When  don^,  plunge  them  into  cold  water,  and 
the  skin  will  peel  ofi"  easily.  Cut  in  thin  slices,  and 
lay  in  a  flat  dish. 

Pickled  Beets. 

Cut  the  beets  that  are  left  from  dinner  into  thin  slices, 
and  lay  them  in  an  earthen  vessel,  and  cover  with  cold 
vinegar  and  a  few  whole  cloves.     Keep  in  a  cold  place. 

Shelled  Beans. 

Wash  in  several  waters,  and  put  them  in  a  basin  with 
boiling  water.  Boil  one  hour.  Do  not  drain  them  very 
dry.     Season  with  butter  and  salt. 

Baked  Beans. 

Examine  and  wash  one  quart  of  dry  beans  (the  pea 
bean  is  the  best),  and  put  them  in  a  pan  with  six  quarts 


VEGETABLES.  65 

of  cold  water ;  let  them  soak  in  this  over  night.  In 
the  morning  wash  them  in  another  water,  and  place 
them  on  the  fire  with  six  quarts  of  cold  water  and  a 
pound  of  mixed  salt  pork.  If  they  are  the  present  year's 
beans,  they  will  cook  enough  in  half  an  hour ;  if  older, 
one  hour.  Drain  them  and  put  half  in  the  bean-pot ;  then 
gash  the  pork,  and  put  in  the  remainder  of  the  beans, 
one  tablespoonful  of  molasses,  and  one  of  salt,  and  cover 
with  boiling  water.  Bake  ten  hours.  Watch  them  care- 
fully, and  do  not  let  them  cook  dry. 

String  Beans. 

String  and  cut  into  pieces  about  an  inch  long ;  then 
wash  and  put  into  boiling  water,  and  boil  one  hour. 
Season  with  salt  and  butter. 

Stewed  Beans. 

Wash  and  soak  over  night  one  quart  of  beans.  (Scar- 
let runners  are  the  best.)  In  the  morning  set  them  on 
the  fire  with  six  quarts  of  cold  water  and  one  and  a 
half  pounds  of  mixed  salt  pork.  They  will  cook  in  four 
hours,  but  are  better  cooked  five.  Stir  them  often  to 
prevent  burning.  Season  with  pepper  before  dishing, 
and  if  the  pork  does  not  season  it  enough,  add  a  little 
salt. 

Green  Peas. 

Put  them  into  boiling  water,  and  when  very  young 
they  will  cook  in  twenty  minutes ;  but  generally  they 
require  thirty.     Season  with  salt  and  butter. 


66         THE  APPLEDORE  COOK  BOOK. 

Green  Oorn. 

Boil  twenty-five  minutes,  if  very  young  and  tender. 
As  It  grows  older  it  requires  a  longer  time.  Send  to 
the  table  in  a  napkin. 

Boiled  Turnips. 

Peel  and  cut  into  slices.  If  they  are  to  be  served  in 
slices,  boil  with  a  small  piece  of  pork.  Boil  the  pork 
three  hours,  and  put  in  the  turnips  ;  if  they  arc  the 
white  turnip,  they  will  cook  in  forty-five  minutes  ;  but 
if  the  yellow,  they'  will  require  two  hours  Serve  in 
slices  without  any  seasoning  except  what  they  get  by 
being  boiled  with  the  pork.  For  mashed,  cook  in  the 
same  way,  omitting  the  pork,  and  season  with  salt,  pep- 
per,  and  butter.  When  the  white  turnip  is  very  watery, 
it  is  improved  by  mashing  a  few  mealy  potatoes  with 
it.     Dish  as  directed  for  mashed  potato. 

Boiled  Parsnips. 

Scrape  very  clean,  and  cut  lengthwise  into  slices. 
Put  them  into  a  stew-pan,  and  cover  with  water,  and 
boil  one  hour.     Serve  with  a  little  drawn  butter. 

Pried  Parsnips. 

Prepare  as  before  directed,  and  boil  half  an  hour. 
Let  them  grow  cold,  and  fry  a  light  brown  in  pork  fat 
(Never  use  butter  to  fry.)  They  are  very  nice  cooked 
whole  with  a  piece  of  pork,  as  you  cook  turnips.     Th^ 


VEGETABLES.  67 

time  to  eat  parsnips  is  in  April  and  May,  and  they 
should  be  dug  fresh  when  used.  Dig  a  large  box  full 
in  the  fall,  and  cover  them  with  earth.  Use  these  for 
soups  ;  they  are  one  of  the  nicest  vegetables  that  there 
are  for  flavoring  soups. 

Boiled  Carrots. 
Prepare,  boil,  and  serve  the  same  as  parsnips. 

Boiled  Eice. 

Wash  and  pick  all  the  specks  from  a  cup  of  rice. 
Let  it  stand  in  cold  water  two  hours,  and  then  put  it  in 
a  deep  kettle,  with  two  quarts  of  water,  and  boil  fast 
thirty  minutes.  When  it  has  boiled  twenty  minutes, 
throw  in  a  great  spoonful  of  salt.  When  done,  turn 
into  a  cullender,  and  set  in  the  oven  a  few  minutes. 
When  ready  to  dish,  shake  lightly  and  turn  into  the 
vegetable  dish.  Never  use  a  spoon.  If  these  directions 
are  followed,  you  will  have  a  handsome  and  healthy 
vegetable,  and  every  kernel  will  be  separate.  The 
water  in  which  the  rice  has  been  boiled  makes  a  nice 
starch  for  colored  clothes. 

The  southern  rice  cooks  much  quicker  and  is  nicer  than 
the  Indian  rice.     If  possible,  always  purchase  the  former. 

Another  Mode. 

Wash  one  cupful  of  rice  and  put  into  a  tin  basin  or 
pail,  with  three  cupfuls  of  cold  water,  and  a  teaspoon- 
ful  of  salt,  cover  and  set  in  another  basin,  with  hot  water. 


^8  THE    APPLEDORE   COOK   BOOK. 

place  on  the  fire,  and  boil  thirty  minutes.     Rice  is  very 
lealthy,  and  should  be  a  common  dish  on  the  table. 


Stewed  Tomatoes, 

Pour  boiling  water  over  half  a  peck  of  ripe  tomatoes, 
^et  them  stand  in  it  five  minutes,  and  then  peel  off  the 
(jkins  ;  cut  them  into  slices,  and  put  in  a  stew-pan  with 
a  little  salt,  pepper,  and  a  spoonful  of  sugar.  Simmer 
two  hours,  stirring  often  to  prevent  burning.  Two  min- 
ates  before  dishing  stir  in  one  tablespoonful  of  butter. 
Canned  tomatoes  are  cooked  in  the  same  manner,  but 
do  not  require  more  than  half  an  hour  to  stew. 


Sliced  Tomatoes. 

Pour  boiling  water  over  them,  and  then  peel  and  slice 
thin  ;  lay  them  on  small  platters,  and  serve.  Let  each 
person  season  to  his  own  taste. 

Baked  Tomatoes. 

Scald  and  peel  as  directed  ;  have  ready  an  earthen 
dish,  into  which  lay  a  layer  of  tomatoes  (whole),  then 
sprinkle  with  salt,  pepper,  and  cracker  crumbs ;  then 
another  layer  of  tomatoes,  and  sprinkle  again  witli  salt 
and  pepper.  Cut  a  spoonful  of  butter  into  small  pieces 
and  lay  on  the  tomatoes,  and  then  cover  with  cracker 
crumbs      Bake  thirty  minutes. 


VBGETABLBS.  69 


Cut  off  the  white  part,  wash  and  tie  in  small  bunches, 
and  put  into  a  sauce-pan  wiih  boiling  water  enough  to 
cover  it,  and  a  handful  of  salt  When  young  it  will 
boil  in  twenty  minutes  ;  ii  not  tender,  boil  thirty.  Dish 
on  toast,  and  season  with  a  little  butter. 

Spinage. 

Pick  carefully  and  see  that  there  are  no  weeds  or 
grass  in  it ;  then  wash  in  several  waters.  Put  on  to 
boil  in  boiling  water,  and  boil  an  hour  and  a  half. 
When  about  half  done,  throw  into  the  water  a  spoon- 
ful of  salt.  When  done,  drain  and  put  in  a  dish  with 
a  little  butter,  and  cut  it  several  times  with  a  knife. 
Dish  and  garnish  with  slices  of  hard-boiled  egg.  You 
can  boil  it  with  a  piece  of  salt  pork,  and  then  you  will 
not  require  the  butter  and  eggs. 

Oabbage. 

Cut  the  stalk  and  all  the  loose  leaves  from  the  cab- 
bage; then  cut  the  cabbage  into  four  parts,  and  wash 
clean  Examine  it  carefully,  as  there  are  worms  in*  it 
sometimes.  Put  it  in  a  deep  pan,  and  pour  boiling  water 
over  U,  and  let  it  stand  in  the  shed  (that  it  may  not 
scent  the  house)  half  an  hour.  Boil  with  a  small  piece 
of  salt  pork  two  hours,  or  you  can  boil  it  with  corned 
beef,  as  many  persons  do  ;  but  it  has  not  the  white 
appearance   that   it  has  when  boiled  with  pork      When 


70         THE  APPLEDORE  COOK  BOOK. 

cold,  it  is  nice  warmed  with  a  little  of  the  drippiDgs 
of  corned  beef. 

Cauliflower. 

Cut  off  the  loose  leaves  and  the  stock;  wash  clean, 
and  let  it  stand  in  cold  water  one  hour ;  then  put  on 
to  boil  in  boiling  water,  and  if  very  large,  boil  one 
hour  and  a  half;  but  if  small,  one  hour  will  answer. 
When  nearly  done,  stir  in  a  spoonful  of  salt  and  half 
a  pint  of  milk.  Serve  whole  in  a  deep  dish,  and 
spread  over  it  a  little  butter.  The  milk  can  be  omitted, 
as  its  only  use  is  to  whiten  the  cauliflower. 

Dandelions. 

Pick  over  carefully,  and  wash  in  several  waters ;  cut 
off"  all  the  roots,  then  put  into  boiling  water,  and  boil 
one  hour;  then  drain  off  this  water,  and  again  put  them 
into  boiling  water,  and  boil  two  hours  longer.  Put  a 
spoonful  of  salt  into  the  second  water.  When  done,  turn 
into  a  cullender  and  drain  ;  then  season  with  butter  and 
more  «alt  if  necessary,  and  cut  them  with  a  knife. 
Serve  in  a  deep  vegetable  dish.  They  may  be  boiled 
with  a  piece  of  salt  pork,  but  in  that  case  omit  the  butter. 

Beet  Greens. 

Scrape  the  roots  and  wash  in  several  waters ;  then 
let  them  stand  in  cold  water  a  few  hours.  Boil  a  small 
piece  of  salt  pork  three  hours,  then  put  the  beet  greens 
into  the  kettle  with  it,  and  boil  one  hour  longer. 


VEGETABLES.  71 

Macaroni  Boiled. 

Break  up  and  wash  a  pint  bowl  full  of  macaroni,  jjnd 
put  in  a  shallow  basin,  and  cover  with  cold  water. 
Set  this  basin  into  another  of  warm  water,  and  place  on 
tfte  fire  ;  after  fifteen  minutes,  add  a  pint  of  milk  and  a 
teaspoonful  of  salt;  let  it  cook  ten  minutes  longer, 
then  add  a  spoonful  of  butter,  and  cook  five  minutea 
more,  and  dish.  Be  careful  not  to  break  the  macaroni 
in  dishing.  The  boiled  macaroni  which  remains  from 
one  dinner  can  be  used  for  the  next,  by  preparing  it 
in  the  following  manner :  Butter  a  shallow  dish,  and 
turn  the  macaroni  into  it ;  then  grate  over  it  old  cheese, 
and  brown. 


BREAD. 

Always  purchase  the  best  flour ;  it  is  much  cheaper 
than  the  low  priced.  Keep  a  large  tin  pan  or  wooden 
bowl  full  of  sifted  flour,  and  always  keep  the  flour 
covered  Have  two  quarts,  one  for  dry,  and  the  other 
for  liquid  measuring.  The  old  beer  measure  is  the 
kind  to  get.  If  you  buy  milk,  it  will  not  do  to  con- 
sider the  milkman's  quart  for  any  rule  in  this  book. 
You  must  always  measure  with  the  beer  measure. 
Oood  bread  is  the  most  important  branch  of  cooking. 
Therefore  I  hope  every  housekeeper,  who  cannot  already 
make  good  bread,  will  give  particular  attention  to  this 
branch  before  attending  to  cake  or  pastry  of  any  kind. 
It  seems  as  if  enough  had  been  written  and  said,  in 
regard  to  this  subject,  to  awaken  every  young  woman 
to  the  importance  of  it ;  but  it  is  not  so.  If  a  young 
lady  learns  to  do  any  kind  of  cooking,  it  is  cake  and 
pastry,  and  if  she  learns  to  make  bread,  it  is  the  last 
thing,  instead  of  the  first,  to  be  learned.  Now  I  cer- 
tainly think  that  no  girl  should  pass  her  eighteenth 
year  without  a  practical  knowledge  of  bread-making, 
cooking  vegetables  and  plain  meats.  1  have  no  objec- 
tions to  all  the  nice  fancy  cooking,  which  any  one  may 
learn  afterwards  ;  but  have  bread,  vegetables,  and  meats 
first.     When  reading  a  rule  for  doing  anything,  it  seems 

72 


I 


BREAD.  73 

as  if  the  process  were  longer  and  harder  than  when  th« 
rule  is  very  short.  But  I  hope  none  will  feel  so  because* 
I  have  gone  into  all  the  details,  for  I  feel  that  it  is  be- 
cause of  the  neglect  of  the  small  things  that  so  many- 
fail  in  cooking,  as  in  everything  else. 

Hop  Yeast. 
Pare  and  boil  one  dozen  mealy  potatoes  (they  will 
boil  in  thirty  minutes);  as  soon  as  you  put  the  potatoes 
>n  to  boil,  put  a  handful  of  hops  into  another  kettle  with 
three  quarts  of  coZ^  water,  cover  and  boil  (watch  it  that 
it  may  not  boil  over).  When  the  potatoes  are  boiled, 
drain  and  mash  fine ;  then  strain  the  hops  through  a 
fine  sieve  on  the  potatoes  (be  sure  that  the  hops  are 
boiling  when  they  are  strained  on  the  potatoes),  and  stir 
well  ;  then  add  one  half  a  cup  of  sugar,  one  fourth  of 
salt,  and  one  pint  of  flour  ;  mix  this  well  and  strain 
through  a  cullender  ;  let  it  stand  until  it  is  milk-warm, 
then  stir  in  one  cup  of  good  yeast,  and  set  it  to  rise 
where  it  will  be  warm.  It  will  rise  in  five  hours  if  the 
yeast  is  good.  You  can  tell  when  it  is  risen  by  the 
white  foam,  which  will  rise  to  the  top  When  risen,  put 
it  in  a  stone  jug,  and  stop  tight  It  is  a  good  plan  to 
tie  the  cork  down,  as  it  sometimes  flies  out.  Set  in  the 
ice  chest  or  on  the  cellar  bottom.  Make  one  third  this 
quantity  in  summer  if  your  family  be  small. 

Hop  Yeast,  No.  2. 
In    the    spring    and    the   first  of   the   summer,  when 
potatoes   are  poor,  it    is  better  to  make   yeast  without 


74         THE  APPLEDORE  COOK  BOOK. 

*hem.  Boil  one  fourth  of  a  cup  of  hops  in  one  quart  of 
water,  and  strain  it  upon  a  half  a  pint  of  flour ;  stir 
this  well,  and  add  two  spoonfuls  of  sugar  and  one  of 
salt,  then  strain  through  a  cullender,  and  let  it  become 
milk-warm,  when  add  one  cup  of  good  yeast.  You 
need  just  as  much  yeast  for  one  third  the  quantity 
made  without  potatoes,  as  you  would  for  the  whole 
made  with  potatoes.  Rise  and  bottle  the  same  as  the 
preceding. 

'^^cato  Yeast. 

Pare  and  boil  six  good-sized  potatoes  ;  when  done, 
mash,  and  pour  on  them  three  pints  of  boiling  water; 
run  this  tlirough  the  cullender,  and  then  stir  in  one 
spoonful  of  sugar  and  one  of  salt.  When  milk-warm, 
stir  in  half  a  cup  of  yeast.  In  summer  time  this  will 
rise  in  three  or  four  hours.  It  will  not  keep  as  long  as 
hop  yeast. 

Yeast  Bread. 

Take  four  good-sized  potatoes,  peel,  boil,  and  mash, 
and  pour  on  to  them  one  quart  of  boiling  water ;  strain 
the  whole  through  a  sieve  ;  let  this  get  blood-warm,  and 
then  stir  into  it  one  cup  of  yeast,  one  spoonful  of  white 
sugar,  one  spoonful  of  salt,  and  three  quarts  and  a  pin* 
of  flour.  Beat  well  with  a  spoon  and  set  in  a  warm  plac« 
to  rise.  (In  the  summer  it  will  rise  in  four  hours,  in 
winter  it  will  take  five.)  When  well  risen,  take  a  pint  of 
flour  and  put  part  of  it  on  the  kneading-board  ;  then  turn 
\he  dough  upon  the  board,  and  put  one  spoonful  of  lard 


BREAD.  76 

on  it ;  then  knead  twenty  minutes,  using  the  pint  of 
flour ;  now  put  the  dough  in  the  pan  again,  and  let  it 
rise  one  hour,  and  then  form  into  loaves.  (Do  not  have 
over  a  pint  bowl  full  of  dough  in  a  loaf.)  Let  the  loaves 
rise  forty  minutes,  and  bake  forty-five  minutes.  Bread 
made  in  this  way  cannot  be  excelled  ;  the  only  objection 
to  it  is  that  you  have  to  bake  in  the  afternoon;  but 
when  good  bread  is  wanted,  a  little  extra  work  should 
not  prevent  it  being  made. 

Yeast  Bread,  Ko.  2. 

Make  a  hole  in  the  middle  of  four  quarts  of  flour,  into 
which  turn  one  spoonful  of  sugar,  one  of  salt,  and  one 
cup  of  yeast ;  then  mix  with  one  pint  of  cold  milk,  which 
has  been  warmed  by  the  addition  of  one  pint  of  boiling 
water,  and  add  one  spoonful  of  lard ;  knead  well,  and 
let  it  rise  over  night.  In  winter,  let  it  begin  to  rise  near 
the  fire  the  first  of  the  evening,  unless  your  kitchen  is 
very  warm  But  in  summer  do  not  mix  until  nine,  un- 
less you  intend  baking  before  breakfast.  In  the  morning 
knead  again,  and  make  into  loaves ;  let  them  rise  one 
hour,  and  bake  fifty  minutes.  If  you  have  not  plenty  of 
milk,  mix  with  water,  and  use  one  spoonful  more  of  lard. 
There  is  a  great  deal  in  knowing  how  to  knead  ;  strengtk 
is  not  all,  as  many  suppose.  When  you  put  the  bread 
on  the  board,  mix  it  lightly,  and  when  you  begin  tv 
knead  it,  do  not  press  down,  but  let  all  your  motions  be 
as  elastic  as  possible  ;  knead  with  tlw)  palm  of  the  hand 
until  the  dough  is  a  flat  cake,  then  fol^  and  keep  doing 


76  THE   APPLEDORE    COOK   BOOK. 

this  until  the  dough  is  emooth  and  elastic  ;  twenty  min- 
utes is  the  time  1  have  given,  but  many  persouo  can  knead 
the  bread  in  less  time,  while  others  will  require  longer. 
But  practice  will  teach  each  one. 

Milk  Yeast  Bread. 
Put  into  a  two-quarts-and-a-pint  pail  one  pint  of  new 
milk,  and  one  pint  of  boiling  water  ;  mix  with  this  one 
tablespoonful  of  white  sugar,  one  of  salt,  and  three  pints 
of  flour.  Beat  this  well  together,  and  cover  tight  (nave 
a  spoon  that  is  so  short  that  you  can  put  the  cover  on  the 
pail  while  it  is  in  it,  and  yet  it  must  be  long  enough  to 
come  nearly  to  the  top.)  Set  this  pail  into  another  pail, 
or  kettle,  with  water  enough  to  come  nearly  to  the  to,-  ^f 
it.  To  get  this  water  the  right  temperature,  take  one  hah 
cold  and  one  half  boiling  water  ;  set  it  where  it  will  keep 
about  the  same  temperature  until  risen  ;  watch  carefully, 
and  beat  the  batter  as  often  as  once  in  every  half  hour 
until  the  last  hour,  when  it  must  not  be  disturbed.  This 
will  rise  in  about  five  hours ;  when  it  is  risen  the  pail 
wi.l  be  lull.  Do  not  let  it  stand  one  minute  after  that,  as 
it  spoils  very  quickly.  Have  in  a  pan  two  quarts  of 
flour,  make  a  hole  in  the  middle  of  it.  Dissolve  a  teaspoon- 
ful  of  saleratus  in  a  little  hot  water,  and  when  the  batter 
is  risen  turn  it  into  the  middlft  of  the  flour,  and  tum  the 
saleratus  in  with  it ;  then  knead  well,  and  make  into 
loaves.  Set  them  where  they  will  be  warm,  and  let  them 
rise  forty-five  minutes.  Bake  in  a  quick  oven.  It  will  take 
nearly  a  pint  of  flour  to  knead  the  dough  on   the  board. 


BREAD.  77 

Be  as  particular  to  raeisure.  your  flour  as  you  are  to 
measure  fbe  milk  and  water.  This  bread  is  not  so  health- 
ful  as  hu;.  vcast  bread,  and  is  more  difiScult  to  make  ;  but 
it  makes  the  nicest  dry  toast  and  delicious  sandwiches. 

Graham  Bread. 

Take  two  quarts  of  Graham  (never  sift  it)  and  one  of 
flour,  half  a  cup  of  yeast,  one  scant  spoonful  of  salt,  half 
a  cup  of  brown  sugar,  and  warm  water  enough  to  make  a 
stiif  batter,  and  let  it  rise.  If  you  rise  it  over  night,  be 
sure  to  set  it  in  a  cool  place,  as  it  sours  much  quicker 
than  fine  flour.  It  will  rise  in  a  warm  place  in  four 
hours.  When  risen,  mix  with  it  a  teaspoonful  of  saleratus 
dissolved  in  warm  water,  and  flour  enough  to  shape  it 
into  loaves ;  put  it  in  the  pans,  and  let  it  rise  thirty- 
five  minutes,  and  bake  .slowly  an  hour  and  a  quarter. 
Make  the  loaves  very  small.  Use  molasses  instead  of 
sugar  if  the  bread  is  eaten  for  constipation. 

Third  Bread. 
Take  one  quart  of  flour,  one  of  Indian  meal,  one  of  rye, 
one  cup  of  yeast,  one  spoonful  of  salt,  half  a  cup  of 
brown  sugar,  and  nearly  a  quart  of  warm  water ;  mix  well 
together,  and  let  it  rise  over  night  In  the  morning  use 
flour  enough  to  shape  it  into  loaves,  and  let  it  rise  in  the 
baking-pans  forty-five  minutes.  Bake  one  hour  and  a 
quarter. 

Brown  Bread. 
Take  one   heaping   pint    bowlful  of  rye  meal,  two   of 
Indian,  one  cup  of  yeast,  one  of  molasses,  one   spoonful 


78  THE   APPLEDORE   COOK    BOOK. 

of  salt,  one  teaspoonful  saleratus.  Mix  with  warm 
water,  as  thick  as  hasty-pudding.  Lard  the  dish  in 
which  it  is  to  be  baked,  aud  then  turn  in  the  mixture  ;  let 
it  rise  two  hours,  and  bake  in  a  slow  oven  four  hours. 

Brown  Bread,  No.  2. 

Very  nice.  Three  cups  of  Indian  meal,  three  of  rye, 
one  half  of  molasses,  one  spoonful  of  salt,  one  teaspoon- 
ful of  saleratus ;  wet  with  one  quart  and  a  fourth  of 
railk.  Steam  five  or  six  hours.  This  will  make  enough 
to  fill  a  two  quart  pan. 

Brown  Bread,  No.  3. 

Nice.  One  pint  of  sour  milk,  half  a  cup  of  molasses, 
one  teaspoonful  saleratus,  one  tablespoonful  salt,  half  In- 
dian and  half  rye  meal  enough  to  make  a  stiff  batter ; 
lard  the  baking-tin  well,  and  turn  in  the  mixture.  Steam 
five  hours.  I  will  say  here  that  you  cannot  steam  brown 
bread  too  much  ;  but  do  not  steam  it  less  than  five  hours, 

Eaised  Biscuit. 

If  the  biscuit  are  for  breakfast,  take  part  of  the  dough 
of  yeast  bread  No.  2,  and  mould  with  the  hands  very 
small  cakes,  place  them  in  a  shallow  pan,  and  rise  one 
hour.  Bake  in  a  quick  oven  thirty  minutes.  Never  cut 
raised  biscuit  with  a  cutter ;  they  arc  enough  nicer  for 
being  moulded  by  the  hand  to  pay  for  the  extra  labor. 
When  the  biscuit  are  for  tea,  take  part  of  the  dough  of 


BREAD.  Ty 

No.  1,  and  proceed  as  directed  for  breakfast  biscuit. 
When  the  supper  hour  is  six,  do  not  set  your  broad  until 
ten,  if  in  summer,  but  if  in  winter,  lialf  past  ciglit  Hogin 
to  make  the  biscuit  two  hours  before  euppor-timo  ;  hj 
this  means  you  will  have  plenty  of  time  to  rise  tln^m 
Shape  the  loaves  at  the  same  time,  and  they  can  be 
baked  while   you   are  getting  supper. 

Raised  Biscuit,  No.  2. 
Take  three  quarts  of  flour  and  one  cup  of  butter,  one 
of  yeast,  one  spoonful  of  salt,  one  of  sugar.  Melt  the 
butter  and  mix  with  a  scant  quart  of  warm  milk  ;  wet 
the  flour  with  this,  and  set  in  a  warm  place  to  rise. 
When  it  cracks  open  it  is  risen  enough.  When  it  is 
risen,  work  into  it  two  teaspoonfuls  of  saleratus  which 
have  been  dissolved  in  half  a  cup  of  hot  water.  You 
must  work  it  very  thoroughly,  or  the  saleratus  will  not  be 
mixed  with  every  part.  Now^put  the  dough  into  large  tin 
pans  or  pails  (do  not  have  the  vessels  more  than  half  full, 
as  the  dough  will  rise  again),  and  set  them  on  the  ice. 
This  dough  will  not  be  fit  to  use  under  twelve  hours, 
as  it  must  be  chilled  through.  W^hen  you  wish  to 
make  biscuit,  take  part  of  this  dough  and  lay  on  the 
paste  board,  and  roll  about  an  inch  thick ;  cut  in  small 
cakes,  and  bake  fifteen  minutes  in  a  quick  oven.  Handle 
the  dough  as  little  as  possible,  and  keep  very  cold 
until  ytyU  put  it  in  the  oven  This  is  a  very  nice  way 
to  make  biscuit  where  the  family  have  hot  bread  twice 
a  day,  as  it  will  keep  five  days  ;  but  tber*^  must  b*  a 
good  ice-chest,  and  plenty  of  ice  to  have   it  work  well. 


80         THE  APPLEDORE  COOK  BOOK. 

White'  Mountain   Rolls. 

For  breakfast.  Sixteen  cups  of  flour,  one  half  a  cup 
of  white  Bugar,  one  cup  of  butter,  one  of  yeast,  the 
whites  of  four  eggs  beaten  to  a  stiflf  froth,  and  four 
cups  of  boiled  milk.  Melt  the  butter,  have  the  milk  blood- 
warm,  and  mix  the  bread;  set  in  a  warm  place,  and 
rise  over  night;  in  the  morning  shape  into  long  rolls 
rise  one  hour,  and  bake  half  an  hour. 

Parker  House  Eolls. 
Take  two  quarts  of  flour,  and  rub  into  it  a  table- 
spoonful  of  lard  and  a  little  salt ;  put  in  a  deep  bread, 
pan,  and  make  a  hole  in  the  flour,  into  which  pour  one 
pint  of  cold  boiled  milk  and  half  a  cup  of  yeast  Cover 
the  pan,  and  let  it  stand  all  night ;  in  the  morning 
stir  it  up  and  knead  well,  and  set  in  a  warm  place  to 
rise  ;  let  it  rise  to  a  light  opungo  (it  will  rise  in  an 
hour  a  half),  then  roll  it  out  on  the  board  about  half 
an  inch  thick  ;  cut  with  an  oval  cutter,  and  fold  about 
two  thirds  of  it ;  lay  them  on  tin  sheets ;  let  them 
rise  an  hour,  and  then  bake  in  a  quick  oven  fifteen 
minutes.  If  you  have  breakfast  at  seven,  you  must  bo 
up  at  four  to  have  them  ready. 

Coffee  Rolls. 

Take  twelve   cups  of  flour,   one    of  white   sugar,   one 

half  of  butter  or  lard,  one  of  yeast,  one  grated  nutmeg, 

and  three  eggs.     Mix  with    three    large    cups  of  warm 

milk,  and    let   it    rise    over  night;  if  well  risen  in  the 


BREAD.  81 

morning,  knead  and  set  in  a  cool  place  uutil  three 
o'clock  in  the  afternoon,  then  shape  into  long  rolls,  as 
you  do  White  Mountain  rolls,  and  let  them  rise  one 
hour  and  a  half  Bake  half  an  hour  in  a  moderate  oven 
When  done,  glaze  them  with  a  little  milk  in  whicli  a 
little  brown  sugar  has  been  dissolved,  and  set  them 
back  in  the  oven  for  two  minutes.  These  are  for  tea 
Thev  are  nice,  sliced  thin,  when  cold. 

Bunns. 
Bunns  are    made    the    same    as  coffee  rolls,  with  the 
addition  of   two   cups  of    English    currants.     They   are 
shaped   like  biscuit,  only  a  little  smaller. 

Soda  Biscuit. 
Take  one  quart  of  flour,  before  it  is  sifted,  and  put 
into  the  sieve,  and  with  it  one  teaspoonful  of  saleratus, 
two  of  cream  of  tartar,  one  of  salt,  and  one  tablespoon- 
ful  of  white  sugar.  Mix  all  these  thoroughly  with  the 
flour ;  then  run  through  the  sieve,  and  then  rub  in  one 
spoonful  of  lard  or  butter.  Wet  with  a  little  over  half 
a  pint  of  milk.  Roll  on  the  board  about  an  inch  thick  ; 
cut  with  a  biscuit  cutter,  and  bake  in  a  quick  oven 
fifteen  minutes.  If  you  have  not  milk,  use  a  littlo  more 
butter,  and  wet  with  water.  Handle  as  little  and 
make  as  rapidly  as  possible. 

Cream  of  Tartar  EoUs. 
Take  one  pint  of  flour,  before  it  is  sifted,  put  into  the 
sieve  with  one  f^aspoonful  of  cream  of  tartar,  one  half  ol 


82         THE  APPLEDORE  COOK  BOOK. 

BaleratuB,  one  half  of  salt,  one  of  eugar,  and  mix  tliem 
together,  then  run  them  through  the  sieve  ;  wet  with 
half  a  pint  of  milk.  Heat  and  grease  the  French  roll 
pan,  and  put  a  large  spoonful  into  every  compartment  ; 
set  into  a  hot  oven,  and  bake  fifteen  minutes.  This 
quantity  will  make  just  one  roll  pan  full. 

Sour  Milk  Biscuit. 
Rub  half  a  spoonful  of  butter  or  lard  into  one  quart 
of  flour,  and  wet  it  with  one  quart  of  sour  milk,  into 
which  you  have  previously  stirred  one  teaspoonful  of 
saleratus,  which  had  been  dissolved  in  a  little  hot  water. 
Use  as  much  more  flour  as  you  find  necessary  to  make 
the  dough  stiff  enough  to  roll  out.  Roll  on  the  board 
about  an  inch  thick  and  cut  with  a  biscuit  cutter.  Bake 
in  a  quick  oven.  If  you  use  lard  for  shortening,  add 
one  teaspoonful  of  salt. 

Buttermilk  Rolls. 
Take  two  coffee  cups  of  buttermilk,  and  stir  into  it 
one  teaspoonful  of  saleratus  dissolved  in  a  little  hot 
water,  and  stir  into  this  about  five  cups  of  flour ;  beat 
this  up  lightly,  and  bake  in  French  roll  pans,  the  same 
as  cream  of  tartar  rolls.  These  are  very  nice.  This 
will  make  two  roll    pans  full. 

Graham  Rolls. 
Take  twc  coffee  cups  of  sour  milk,  and  stir  into  it  one 
teaspoonful  of  saleratus,  one  of  salt,  half  a  cup  of  sugar, 


BREAD.  88 

two  eggs,  one  cup  of  flour,  and  Graham  eiiougb  to  make 
a  stiff  batter.  Bake  the  same  as  cream  of  tartar  rolls, 
allowing  ten  minutes  longer. 

Graham  Eolls,  No.  2. 

Take  one  cup  of  ice  water,  half  a  teaspoonful  of  salt, 
and  Graham  enough  to  make  a  thick  batter  ;  beat  this 
lightly,  a  \  \  bake  in  French  roll  pans  in  a  quick  oven. 
This  makes  one  pan  full. 

Corn  Eolls. 

Corn  rolls  are  made  the  same  as  Graham,  using  In- 
dian meal  instead  of  Graham. 

Corn  Oake. 

Three  teacups  of  Indian  meal,  one  teaspoonful  of  salt, 
one  tablespoonful  of  sugar,  one  of  butter  ;  wet  this  with 
boiling  water,  and  then  beat  in  one  egfr ;  spread  half 
an  inch  deep  on  buttered  tin  sheets,  and  bake  brown 
in  a  quick  oven.     This  is  delicious. 

Corn  Oake,  No.  2. 

Three  teacupfuls  of  Indian  meal,  one  of  flour,  one 
teaspoonful  of  salt,  one  tablespoonful  of  sugar,  and  one 
of  yeast.  Mix  this  with  cold  water  enough  to  make  a 
thin  batter,  let  it  rise  over  night,  and  in  the  morning 
add  one  teaspoonful  of  saleratus  and  one  tablespoonful  of 
melted  butter.     Bake  in  round  tin  plates  in  a  quick  oven. 


84         THE  APPLEDORE  COOK  BOOK. 

Corn  Oake,  No.  3. 

Cue  pint  of  new  milk,  one  pint  of  Indian  meal,  one 
pint  of  flour,  half  a  cup  of  sugar,  three  eggs,  one  tea- 
spoonful  of  saleratus,  two  of  cream  of  tartar,  salt.  Meas- 
ttro  ihe  meal  and  flour  after  they  have  been  sifted,  and 
put  into  the  sieve  with  the  saleratus,  cream  of  tartar, 
iugar,  and  salt.  Mix  well  together  and  sift.  Break  the 
ggs  into  the  pan  in  which  you  intend  mixing  the  corn 
:ake,  and  beat  light;  then  turn  in  the  milk  and  stir  in 
fche  meal.     Bake  in  tin  plates  in  a  quick  oven. 

Corn  Oake,  No.  4. 

One  pint  of  Indian  meal,  one  handful  of  flour,  half  a 
cup  of  rite  (measured  before  it  is  boiled)  boiled  soft, 
one  quart  of  new  milk,  and  a  spoonful  of  salt.  Boil 
the  rice  as  directed  for  a  vegetable,  and  drain  dry  (it 
may  be  boiled  the  night  previous  if  you  choose),  and 
turn  it  into  the  milk ;  set  the  milk  on  in  hot  water,  and 
let  it  boil,  and  when  boiling,  pour  it  on  the  meal  and 
flour.  Beat  the  eggs  well  and  stir  into  the  mixture. 
Turn  it  ftn  inch  deep  into  buttered  pans,  and  bake  thir- 
ty-five min4i08.  This  can  be  made  with  or  without  the 
rice.. 

Eye  Drop  Oakes. 

Three  well-i>.iai3n  eggs,  one  pint  of  new  milk,  one 
cup  of  flour,  one  tt>ki;>ooL'fti)  of  salt,  one  tablespoon  ful 
of  sugar,  and  rye  enuugVi  ic  ymfi^  a  stiff  batter  ;    half 


BREAD.  85 

fill  earthen  cups,  put  them  in  an  old  pan  (the  one  yo'i  use 
for  baking  potatoes),  set  in  the  oven,  and  bake  one  hour. 


flour  Drop  Oakes. 

Flour  drop  cakes  are  made  the  same  as  rye,   jnly  do 
not  hare  the  batter  so  thick. 


Flour  Drop  Oakes,  No,  2. 

One  pint  of  new  milk,  four  eggs,  two  tablespoonfuh 
of  sugar,  half  a  cup  of  butter,  and  four  and  a  half  of 
flour.  Beat  the  oggs  to  a  froth,  melt  the  butter  and 
turn  upon  the  eggs  with  the  milk  and  sugar ;  then  stir 
in  the  flour,  and  bake  in  earthen  cups  one  hour. 

Graham  Drop  Oakes. 

Graham  drop  cakes  are  made  the  same  as  rye,  with 
the  addition  of  half  a  cup  of  sugar. 

Muffins. 

One  quart  of  milk,  one  cup  of  yeast,  nine  cups  of 
flour,  butter  the  size  of  a  walnut,  and  four  eggs.  Make 
a  batter  with  the  milk,  butter,  yeast,  and  flour;  beat 
the  eggs  and  stir  in  ;  set  in  a  warm  place,  and  let  it 
rise  four  hours,  and  then  bake  in  buttered  muffin  rings, 
or  frv  ou  the  griddle  in  rings. 


86  THE   APPLEDORE    COOK   BOOK. 

Muffins,  No.  2. 

One  pint  of  milk,  one  cup  of  sugar,  five  cups  of  floui, 
one  tCHspoonful  of  saleratus,  two  of  cream  of  tartar,  two 
eggs,  r  nd  butter  the  size  of  an  egg.  Boat  the  butter 
and  sugar  together,  and  then  add  the  eggs  well  beaten  ; 
with  Ifeis  mix  the  milk,  and  then  beat  in  the  flour  in 
which  the  saleratus  and  cream  of  tartar  have  been 
mixed.     Bake  in  buttered  muffin  rings  in  a  quick  oven. 

G-riddle  Cakes. 

Sour  Milh  or  Buttermilk  Cakes. 

Two  coffee  cups  of  sour  milk  or  buttermilk,  one  tea- 
spoonful  of  saleratus  dissolved  in  a  little  hot  water,  and 
flour  enough  to  pour.  Grease  the  griddle  with  a  piece 
of  fat  salt  pork,  and  fry  the  cakes  a  light  brown. 

Bice  Cakes. 

Make  with  sour  milk,  as  directed  above,  and  add  two 
well-beaten  eggs,  one  cup  of  boiled  rice,  and  one  tea- 
spoonful  of  salt.  They  require  a  longer  time  to  fry  than 
the  plain  do,  but  are  very  nice. 

Indian  Cakes. 

Make  as  the  first,  using  half  flour  and  half  Indian 
meal,  and  one  teaspoonful  of  salt.  These  require  a 
longer  time  to  fry  than  when  made  with  all  flour. 


BREAD.  87 

Corn  Dodgers. 

Take  three  teacups  of  Indian  meal,  one  teaspoon ful 
of  salt,  one  tablespoonful  of  sugar,  and  pour  on  boiling 
water  enough  to  wet  it ;  then  make  into  small  flat  cakes 
about  an  inch  thick,  and  fry  in  boiling  fat  until  brown. 
They  will  fry  in  fifteen  or  twenty  minutes.  To  be  eaten 
very  hot. 

Bread  Cakes. 

Take  stale* bread  and  soak  it  in  milk;  when  soft,  run 
it  through  a  cullender.  To  one  quart  of  this  add  one 
teaspoonful  of  saleratus,  two  eggs,  one  cup  of  flour,  one 
teaspoonful  of  salt,  two  tablespoonfuls  of  sugar,  and 
half  a  nutmeg.  These  also  take  some  time  to  cook. 
The  eggs  may  be  omitted  if  you  choose,  but  you  must 
\hen  use  half  a  cup  more  of  flour. 

Buckwheat  Cakes. 

One  pint  of  warm  water,  half  a  cup  of  yeast,  one  tea- 
spoonful of  salt,  half  a  cup  of  Indian  meal,  two  table- 
spoonfuls  of  molasses,  and  buckwheat  enough  to  make  a 
thin  batter ;  let  this  rise  over  night ;  in  the  morning 
sift  in  one  teaspoonful  of  saleratus,  and  fry.  If  you 
have  them  every  morning,  save  a  little  of  the  batter  to 
rise  them  with,  instead  of  using  fresh  yeast  every  time. 
The  Indian  meal  may  be  omitted  if  you  prefer  them 
without ;  in  this  case  use  a  little  more  buckwheat. 
They  may   be  made   with   sour   milk,  as  the   flour  are 


S8         THE  APPLEDORE  COOK  BOOK. 

made,  hv  substituting  buckwheat  for  flour  ;  but  they  are 
not  60  good  as  when  raised.  Buckwheat  is  so  fine  that 
care  must  be  taken  to  stir  and  beat  well  from  the  bot- 
tom, or  there  will  be  lumps  of  dry  buckwheat  there. 

Fried  Mush. 

Into  one  quart  of  boiling  water  stir  one  tablespoonful 
of  salt,  and  one  cup  of  flour  mixed  with  one  quart  of 
Indian  meal  (it  may -take  a  little  more  than  a  quart  of 
meal  to  make  it  stiff  enough);  beat  it  well,  or  it  will 
bn  lumpy.  Boil  gently  two  hours,  and  then  turn  into 
dishes  which  have  been  dipped  in  cold  water,  and  set 
away  to  cool.  Pans  in  which  you  bake  loaves  of  bread 
are  the  best  to  cool  it  in,  as  it  then  makes  handsome 
slices  In  the  morning  cut  into  slices  an  inch  thick, 
and  fry  brown  in  pork  fat.  Serve  slices  of  fried  pork 
with  it  You  caa  cook  enough  at  one  time  for  several 
breakfasts.  If  you  do  not  wish  to  fry  the  mush,  do  not 
use  the  flour,  and  do  not  make  quite  so  stiff. 

Brown  Bread  Brewis, 

If  you  bake  brown  bread  there  will  be  a  great  deal 
of  hard  crust.  Take  this  crust  and  put  in  a  basin  with 
a  little  salt,  and  cold  water  enough  to  cover  it;  cover 
tight,  and  set  on  the  fire  to  boil  ;  boil  fifteen  or  twenty 
minutes,  and  serve  in  a  deep  dish.  It  must  be  dry  and 
soft  This  is  very  nice  eaten  with  cold  corned  beef  or 
cold  tongue ;  it  can  also  be  eaten  with  milk  or  sirup. 


PLAIN  CAKE. 

Tea  Oake. 

One  spoonful  of  butter,  one  cup  of  sugar,  one  o» 
milk,  one  teaspoouful  of  saleratus,  two  of  cream  of  tar- 
tar, and  one  pint  of  flour.  Beat  the  sugar  and  butter 
together,  and  then  the  two  eggs ;  next  stir  the  milk 
with  them,  and  then  stir  in  the  flour  in  which  the  sal- 
eratus and  cream  of  tartar  have  been  thoroughly  mixed. 
Turn  it,  about  an  inch  deep,  into  shallow  pans,  and 
bake  in  a  quick  oven.     To  be  eaten  warm. 

Berry  Oake. 

Make  the  same  as  tea  cake,  only  measure  the  pint 
of  flour  before  it  is  sifted,  and  stir  in  one  pint  of  blue 
berries 

Plain  Oup  Oake. 

Half  a  cup  of  butter,  one  of  sugar,  three  of  flour,  one 
of  milk,  three  eggs,  one  teaspoonful  of  saleratus,  two 
of  cream  of  tartar,  and  lemon  or  nutmeg  to  taste.  Beat 
the  butter  light,  then  add  the  sugar  gradually,  beating 
all  the  time  until  it  is  a  cream,  and  then  add  the  eggs, 
which   have   been   beaten   light,  and    the  milk ;   mix  all 

89 


90         THE  APPLEDORE  COOK  BOOK. 

these  well  together,  and  then  stir  in  the  flour,  in  which 
the  saleratus  and  cream  of  tartar  have  been  mixed. 
Flavor  and  bake  either  in  loaves  or  sliects ;  when  done, 
the  place  on  top  where  it  has  cracked  open  will  look 
well  done.  If  baked  in  loaves,  it  will  take  forty  min- 
utes ;  in  sheets,  twenty.  This  quantity  will  make  two 
small  loaves. 

Eicher   Oup  Oake. 

One  cup  of  butter,  two  of  sugar,  one  of  milk,  four 
of.  flour,  one  tcaspoonful  of  cream  of  tartar,  half  of  saU 
eratus,  four  eggs,  and  a  nutmeg.  Put  together  as  di- 
rected for  plain  cup  cake.  This  will  make  two  large 
loaves.     Bake  in  a  moderate  oven  fifty  minutes,  or  more. 

Eailroad  Oake. 

One  cup  of  sugar,  one  half  of  milk,  one  and  a  half 
of  flour,  two  tablcspoonfuls  of  butter,  two  eggs,  one 
teaspoonful  of  cream  of  tartar,  aud  one  half  of  saleratus. 
Flavor  with  lemon,  and  bake  in  thin  sheets  Put  to- 
gether as  directed  for  plain  cup  cake. 

Cream  Oake. 

Very  nice.  Beat  to  a  froth  one  cup  of  sugar  and 
three  eggs,  and  on  this  pour  one  cup  of  sweet  cream ; 
then  stir  in  one  and  a  half  cups  of  flour  in  which  one 
teaspoonful  of  saleratus  and  two  of  cream  of  tartar  are 


PLAIN   CAKE.  91 

thoroughly  mixed.     Flavor    with    lemon,  and    pour   intc 
shallow  pans   Bake,  in  a  rather  quick  oven,  thirty  minutns 


Feather   Oake. 

One  cup  of  sugar,  one  of  milk,  two  scant  cups  ol 
flour,  one  egg,  one  tablespoonful  of  butter,  half  a  tea 
spoonful  of  saleratus,  one  of  cream  of  tartar,  and  flavor 
to  taste.  Soften  (but  do  not  melt)  the  butter,  and  beat 
it  with  the  sugar  and  egg  ;  then  add  the  milk,  and  then 
the  flour  mixed  with  the  saleratus  and  cream  of  tartar. 
Bake  in  shallow  pans  in  a  quick  oven. 


Sponge  Oake. 

Three  eggs,  one  and  a  half  cups  of  sugar,  two  of 
flour,  one  half  of  cold  water,  one  teaspoonful  of  cream 
of  tartar,  one  half  of  saleratus.  Beat  the  sugar  and  eggs 
together,  and  add  the  water  when  they  are  light,  then 
the  flour,  in  which  mix  the  saleratus  and  cream  of  tar- 
tar.    Flavor  with  lemon,  and  bake  in  a  quick  oven. 


Sponge  Oake,  No.  2. 

One  cup  of  sugar,  three  eggs,  one  cup  of  flour,  one 
teaspoonful  of  cream  of  tartar,  and  half  of  saleratus. 
Beat  sugar  and  ogg^  together,  and  then  beat  in  the 
flour  in  which  the  saleratus  is  mixed.  Flavor  with 
lemon,  and  bake  in  sheets  in  a  quick  oven, 


92  THE   APPLEDORB    COOK   BOOK. 

Allie's  Onke. 

Oue  cup  of  molasses,  one  of  sugar,  one  of  sour  milk, 
throe  of  flour,  one  half  of  butter,  one  pound  of  raisins, 
one  teaspoonful  of  saleratus,  two  of  cinnamon,  and  one 
of  cloves.  Beat  sugar  and  butter  together,  then  add 
molasses  and  spice,  then  the  sour  milk  in  which  the  sal- 
eratus is  dissolved,  and  then  the  flour,  and  last  the  rai- 
sins. Bake  in  loaves  in  a  moderate  oven.  If  the  raisins 
are  not  stoned,  chop  them.  It  is  much  better,  however, 
to  stone  them. 

Baisin  Cake. 

One  cup  of  molasses,  one  of  butter,  one  of  milk,  three 
of  flour,  two  of  chopped  raisins,  and  one  teaspoonful  of 
saleratus.  Spice  to  your  taste.  Soften  the  butter  and 
beat  it  and  the  molasses  together;  then  add  milk,  and 
then  the  flour  in  which  the  saleratus  is  mixed,  and 
lastly  the  raisins.     Bake  in  loaves  in  a  moderate   oven. 

Apple  Oake. 

Wash  clean  two  cups  of  sliced  dried  apple,  and  soak 
over  night ;  in  the  morning  chop  one  half  of  them,  and 
stew  them  all  slowly  in  two  cups  of  mohsses,  until 
llicy  arc  dark.  One  cup  of  butter,  two  of  sugar,  two 
iif  chopped  raisins,  two  thirds  of  sour  milk,  four  eggs, 
two  tcuspoonfuls  of  saleratus,  five  cups  of  flour  and  all 
kinds  tf  spice.  Put  together  as  directed  for  raisin  cake, 
and  stir  in  the  apple  and  raisins  last.  Bake  in  loaves, 
'«!  a  moderate  oven,  from  two  hours  and  a  half  to  three. 


PLAIN   CAKE.  98 

Eicli  Molasses  Gingerbread. 

Two  cups  of  molasses,  two  of  milk,  one  of  melted 
butter,  two  and  a  lialf  teaspuonfuls  of  saleratus,  three 
eggs,  one  tablespoonful  of  gniger,  and  one  iiutnieg,  one 
cup  of  sugar,  and  eight  cups  of  flour.  Beat  molasses, 
butter,  sugar,  and  eggs  together  ;  then  dissolve  the  sal- 
eratus in  the  milk,  and  add  it  with  flour,  ginger,  and 
nutmeg ;  beat  up  well,  and  pour  about  two  inches  deep 
into  pans,  and  bake  half  an  hour.  This  will  keep  well, 
but  being  nearly  as  expensive  as  cup  cake,  I  would 
rather  make  it  plainer  and  oftener. 

Soft  Molasses  Q-ingerbread,  No.  2. 

One  cup  of  molasses,  one  teaspoonful  of  saleratus,  one 
of  ginger,  one  tablespoonful  of  butter  or  lard,  a  pinch 
of  salt,  if  you  use  lard.  Stir  this  together,  and  then 
pour  on  one  half  a  cup  of  boiling  water,  one  pint  of 
flour.  Bake  about  one  inch  deep  in  a  sheet.  This  ia 
very  nice  if  pains  are  taken  to  h^ve  the  watp'  ^oiling, 
and  to  beat  it  well  when  the  flour  is  added. 

Soft  Molasses  Gingerbread,  No.  3. 

One  cup  of  molasses,  one  of  sugar,  one  of  sour  milk, 
one  tablespoonful  of  ginger,  half  of  .^^aleratus,  one  egg, 
and  flour  enough  to  make  a  thick  batter.  Bake  aboul 
one  inch  deep  in  a  tin  sheet 


94  TJIE   APPLEDORE   COOK   BOOK. 

Hard  Molasses  Gingerbread. 

Odo  pint  of  molasses,  half  a  cup  of  lard  or  butter, 
I  lalf  a  tablespoojiful  of  salt  when  you  use  lard),  one 
itiblespoonful  of  ginger,  one  of  saleratus ;  beat  all  this 
together,  and  when  well  mixed  add  half  a  pint  of  cold 
water,  and  flour  enough  to  roll.  Roll  this  very  thin 
and  cut  in  strips  about  three  inches  wide  and  six  long, 
with  a  jagging-i  on,  and  bake  in  a  quick  oven  until 
brown.  When  you  take  them  from  the  oven,  lay  them 
on  a  sieve  to  cool,  and  when  cold,  put  them  in  a  tin 
box  that  can  be  covered  tight  ;  keep  this  in  a  dry 
closet,  and  they  will  keep  nice  and  crispy  for  a  month. 

Hard  Sugar  Gingerbread. 

One  cup  of  butter,  two  of  sugar,  one  of  sour  milk, 
two  eggs,  one  tablespoonful  of  ginger,  one  teaspoonful  of 
saleratus,  and  flour  enough  to  roll.  Beat  the  sugar  and 
butter  to  a  cream,  then  beat  in  the  eggs,  ;  add  the  ginger 
and  sour  milk  in  which  the  saleratus  is  dissolved,  and  then 
the  flour  Roll  about  half  an  inch  thick  ;  cut,  bake,  and 
keep  the  same  as  directed  for  hard  molasses  gingerbread. 

Ginger  Snaps. 

One  cup  of  molasses,  one  of  butter,  one  of  sugar,  one 
tablespoonful  of  ginger,  and  two  eggs.  Put  the  molas- 
ses and  butter  in  a  tin  pan,  and  set  one  the  fire  ;  when 
it   boils   up,  take   off,  and   add   the    sugar   and   ginger. 


PLAIN   CAKE.  95 

When  they  are  well  mixed,  add  the  eggs,  which  have 
been  well  beaten,  and  then  flour  enough  to  roll.  Put 
a  ismall  piece  at  a  time  on  the  board,  and  roll  as  thin  as 
the  blade  of  a  knife  ;  cut  into  round  cakes,  and  bake  in 
a  quick  oven  until  they  are  a  dark  brown.  Cool,  and 
keep  in  a  tin  box,  the  same  as  hard  gingerbread. 

Molasses  Cookies. 

One  cup  of  molasses,  one  of  brown  sugar,  one  of 
lard,  one  half  of  boiling  water,  one  spoonful  of  ginger, 
one  of  saleratus,  one  of  salt,  and  flour  enough  to  roll. 
Beat  sugar,  lard,  molasses,  saleratus,  and  ginger  to- 
gether ;  then  pour  on  the  boiling  water,  and  mix  in  the 
flour.  Roll  about  three  quarters  of  an  inch  thick,  and 
cut  with  a  round  cutter.     Bake  in  a  quick  oven. 

Vinegar  Oookies. 

Two  cups  of  molasses,  one  of  butter  or  lard,  two  eggs, 
two  tablespoonfuls  of  vinegar,  one  of  ginger,  one  of  sal- 
eratus, and  flour  enough  to  roll.  Roll  about  half  an  inch 
thick,  cut  into  round  cakes,  and  bake  in  a  quick  oven. 

Sugar  Oookies. 

One  cup  of  sugar,  half  a  cup  of  butter,  one  cup  of 
milk,  two  eggs,  half  a  nutmeg,  one  teaspoonful  saleratus, 
and  flour  enough  to  roll.  Beat  sugar  and  butter  to  a 
creafl),  then  add  the  eggs,  well  beaten,  dissolve  the  sal- 
eratus in  the  milk,  and  stir  that  in.  then  the  flour. 


1f6  THE  APPLEDORE  COOK  BOOK. 

Jumbles. 
Three  cups  of  sugar,  two  of  butter,  three  eggs,  one 
teaspoonful  of  saleratus,  four  tablespoonfuls  of  soui 
cream,  and  flour  enough  to  roll.  Beat  sugar  and  butter 
to  a  cream,  then  add  the  eggs,  which  are  well  beaten, 
then  the  sour  cream  in  which  the  saleratus  is  dissolved. 
Flavor  with  anything  you  please.  Cut  with  an  oval 
cutter.  If  you  have  a  cutter  that  takes  a  piece  out  of 
the  centre,  use  that  When  you  roll  them,  sift  over 
the  dough,  before  you  cut  it,  granulated  sugar,  and  then 
roll  the  pin  lightly  over  it.  This  is  a  much  better  waj 
than  to  sift  the  sugar  on  after  the  cakes  are  put  in  the 
pan,  for  when  sifted  in  the  pan  it  burns  on  it  and 
spoils  the  looks  of  the  pan  and  cakes.  Great  care  must 
be  taken  in  baking  all  kinds  of  cakes  which  you  roll 
on  the  board,  us  they  burn  very  quickly  ;  and  agaiii, 
if  they  are  not  baked  enough,  they  will  not  be  nice, 
keep  well,  or  be  healthful.  Where  there  are  children, 
this  is  the  most  economical  way  to  make  cake,  but 
takes  more  time  ;  and  also  in  families  where  they  do 
not  care  for  cake,  they  are  nice  to  keep  in  case  of  un- 
expected company. 

Plain  Douglmuts. 
One  pint  of  flour,  half  a  cup  of  sugar,  one  spoonful 
of  butter,  one  teaspoonful  of  cream  of  tartar,  one  half 
of  saleratus,  half  a  nutmeg,  and  milk  enough  to  wet 
and  roll.  Soften  the  butter  and  mix  with  the  milk  (about 
one  cupful)  ;  mix  the  sugar,  saleratus,  cream  of  tartar, 


PLAIN    CAKE.  97 

and  the  nutmeg  with  the  flour,  and  stir  into  the  butter 
and  milk  After  beating  well  with  the  spoon,  pot  on 
the  board,  roll  about  an  inch  thick,  and  cut  in  any 
shujK?  you  please.  Have  ready  boiling  lard  or  drippings, 
and  fry  until  done,  which  will  be  in  about  eight  minutes. 
The  addition  of  two  eggs  is  an  improvement,  but  not 
necessary.  When  you  have  finished  frying,  cut  a  pota- 
to in  slices  a:id  put  in  the  fat  to  clarify  it,  then  set 
the  kettle  une  side  until  it  settles,  then  strain  into  an 
earthen  pot  (keep  one  on  purpose  for  this),  and  set  in 
a  cool  place.  The  sediments  which  remain  in  the  bot- 
tom put  in  the  soap-grease.  Many  persons  fry  dough- 
nuts in  the  common  frying-pan,  but  there  is  not  depth 
enough  to  it.  It  is  much  better,  if  you  have  not  au 
iron  kettle  that  is  deep  enough,  to  use  a  tin  basin. 

Eaised  Doughnuts. 

One  cup  of  sweet  milk,  one  spoonful  of  butter,  four 
of  yeast,  four  of  sugar,  half  a  nutmeg,  and  flour  to 
make  a  stiff*  batter ;  let  this  rise  over  night.  In  the 
morning  roll  out,  cut  in  strips,  with  a  jagging-iron,  about 
four  inches  long  and  two  wide,  and  fry.  Common 
raised  dough  makes  very  nice  ones  to  be  eaten  as  soon  as 
fried,  either  for  breakfast  or  tea. 

Doughnuts  should  not  be  eaten  before  November  or 
after  April  ;  indeed,  they  are  not  very  healthful  to  eat 
at  any  time      Keep  covered  in  a  stone  pot  in  the  cellar. 


PUDDINGS. 

Boiled  Eice. 

Pick  and  wash  clean  one  cupful  of  rice,  and  put  into 
a  basin  with  a  pint  and  a  lialf  of  cold  water  ;  set  on  the 
stove  where  it  will  cook  slowly  ;  or,  better  still,  set  into 
another  basin  of  watei-,  anH  cook  slowly.  When  the  rice 
has  absorbed  all  the  water,  turn  on  it  one  quart  of  new 
milk,  and  stir  in  one  tablespoonful  of  salt ;  let  this  cook 
two  hours,  stirring  often      Serve  with  sugar  and  cream 

Boiled  Eice,  No.  2. 

Pick  and  wash  one  cup  of  rice,  and  boil  in  one  quart  of 
boiling  water  fifteen  minutes,  and  then  drain  dry.  Wring 
a  pudding-cloth  out  of  boiling  water,  and  spread  in  a 
deep  dish,  and  turn  the  rice  into  it,  and  sprinkle  in  one 
cup  of  raisins  and  a  tablespoonful  of  salt ;  tie  the  cloth 
loosely  that  the  rice  may  have  room  to  swell,  and  boil 
two  hours     Serve  with  lemon  sauce,  or  sugar  and  cream. 

Baked  Eice. 

Boil  half  a  cup  of  rice  in  one  pint  of  water  thirty  min- 
utes, and  then  add  one  quart  of  new  milk,  and  boil  thirty 
98 

At 


PUDDINGS.  99 

minutes  longer ;  then  beat  together  one  cup  of  sugar, 
three  eggs,  two  teaspoonfuls  of  salt,  and  a  little  lemon 
or  nutmeg  ;  stir  this  into  the  lice  and  turn  the  mixture 
into  a  buttered  pudding-dish,  and  bake  thirty  minutes. 
To  be  eaten  without  sauce. 

Baked  Eice,  No.  2. 

Pick  and  wash  one  cup  of  rice  ;  put  it  in  a  dish  that 
will  hold  two  quarts  and  a  pint,  and  cover  with  fresh 
milk  ;  stir  into  this  two  teaspoonfuls  of  salt,  one  table- 
gjpoonful  of  cinnamon,  and  four  of  sugar.  Set  this  in 
the  oven,  and  stir  once  in  every  half  hour ;  after  it  has 
been  baking  two  hours  stir  in  milk  enough  to  fill  the 
dish,  and  bake  one  hour  longer  (the  dish  should  be 
nearly  full  of  milk  at  first).     Serve  with  sugar  and  milk. 

Minute  Pudding. 

One  pint  of  milk,  one  of  water,  nine  tablespoonfuls  of 
flour,  one  teaspoonful  of  salt,  two  eggs.  Set  the  milk 
into  a  basin  of  hot  water,  and  when  it  comes  to  a  boil 
add  to  it  one  pint  of  boiling  water.  Have  ready  the  flour, 
made  into  a  smooth  paste  with  one  cup  of  milk,  and  mix 
with  this  paste,  after  they  are  well  beaten,  the  two  eggs ; 
now  take  the  basin  in  which  the  milk  and  water  are, 
and  set  upon  the  fire  ;  let  it  boil  up  once,  and  then  stir 
in  the  thickening  ;  beat  it  well,  that  it  may  be  smooth, 
and  cook  three  minutes  longer.  Serve  with  vinegai 
sauce. 


100  THE    APPLEDORE    COOK   B601C. 

Corn  Starch  Pudding. 

One  quart  of  milk,  six  tablespoonfuls  of  corn  starch, 
three  eggs,  one  teaspoonful  of  salt  Put  the  milk  in  a 
basin,  and  set  the  basin  into  a  ketlle  with  boiling  water, 
and  when  it  comes  to  a  boil  stir  in  the  corn  starch  and 
L'gg?i,  which  prepare  in  the  following  manner :  Wet  the 
corn  starch  with  one  cup  of  cold  milk,  and  then  stir  into 
it  the  eggs  which  are  well  beaten  After  the  starch  is 
added  to  the  boiling  milk  it  will  cook  in  three  minutes  : 
beat  well  to  make  smooth.  Serve  with  sugar  and  cream 
or  wine  sauce.  Never  add  the  eggs  after  the  starch 
has  been  stirred  into  the  boiling  milk  ;  if  you  do  the 
egg  will  be   in   spots  in  it. 

Quaking  Pudding. 

Take  as  much  stale  bread  as  will  fill  a  quart  basin  after 
It  is  cut  ;  now  butter  well  a  tin  mould  or  pail  that  will 
cover  tight,  and  put  in  a  layer  of  bread  ;  then  strew  in  a 
few  raisins,  and  then  bread,  and  so  on  until  the  bread  is 
all  u^ed  (the  bread  must  be  cut  very  thin).  Make  a  cus- 
tard of  three  pints  of  milk  and  six  eggs,  and  season  with 
salt  and  nutmeg  ;  turn  this  on  the  bread,  and  set  away 
in  a  coi>l  place  two  hours,  and  then  set  in  a  steanicr  and 
steam  three.  Serve  with  wine  sauce.  This  may  be 
boiled  in  a  pudding-cloth.  When  boiled,  prepare  the 
eame  as  for  steaming,  omitting  the  buttering  of  the  dish, 
and  let  it  soak  two  hours  and  a  half,  then  turn  into  the 
Dudding-cloth,  tie  tight,  and  boil  two  hours  and  a  half. 


PUDDINGS.  101 

Bride's  Pudding. 

Make  the  same  as  plain  corn  starch  pudding,  using  the 
yolks  (if  six  eggs  Butter  a  pudding-dish,  and  turn  the 
pudding  into  it  (do  not  fdl  within  lliree  inches  of  the  top 
of  the  dish),  and  bake  thirty  minutes  ;  then  take  from  the 
oven,  and  let  it  stand  in  a  cool  place  twenty  minutes; 
then  cover  with  a  meringue.  Set  in  the  oven  ten  minutes, 
and  serve  with  cold  sauce.  To  make  the  meringue,  beat 
the  whites  of  the  eggs  to  a  stiff  froth,  and  then  beat  into 
them  gradually  one  cup  of  sugar.  This  pudding  is  quitf 
nice  made  with  four  eggs,  but  will  not  look  so  handsome 

Bread  Pudding. 

Take  a  quart  basinful  of  stale  bread,  and  &oak  in  twr 
quarts  of  sweet  milk  two  hours  (keep  in  a  cool  place, 
while  soaking)  ;  then  mash  well  with  a  ppoon,  and  take 
out  all  the  hard  pieces.  Beat  light  four  eggs  and  stir  into 
this,  then  add  two  teaspoonfuls  of  s.dt,  a  little  nutmeg, 
and  one  fourth  of  a  cup  of  sugar,  if  you  serve  it  with 
sauce  ;  if  not,  one  and  a  half  cupfuls.  Bake  three  quar- 
ters of  an  hour,  and  serve  with  lemon  sauce.  Some  put 
raisins  in,  but  it  must  be  much  stiffer  if  you  have  them, 
and  the  delicacy  of  the  pudding  is  thereby  lost. 

Whortleberry  Pudding. 

One  cup  of  butter,  two  of  sugar,  one  of  sour  milk,  four 
of  flour,  five  eggs,  one  teaspoonful  of  saleratus,  and  one 


I 


102         THE  APPLEDORE  COOK  BOOK. 

quart  of  berries  Beat  the  sugar  and  butter  to  a  cream 
and  add  the  eggs  well  beaten  ;  then  the  sour  milk,  in 
which  the  saleratus  is  dissolved,  and  then  the  flour, 
and  lastly  the  berries.  Wring  the  pudding-cloth  out 
of  boiling  water  and  spread  it  in  a  deep  dish  ;  then 
turn  the  batter  in  and  tie.  Have  ready  a  kettle  of 
boiling  water,  and  drop  the  pudding  into  it ;  turn  the 
pudding  often,  and  boil  three  hours.  Serve  with  vine- 
gar or  wine  sauce.  This  can  be  steamed  also.  Allow 
half  an  hour  longer  to  cook,  when  steamed. 

Plain  Whortleberry  Pudding. 

One  pint  of  flour,  one  egg,  half  a  pint  of  sweet  milk, 
one  teaspoonful  of  cream  tartar,  half  of  saleratus,  and  a 
quart  of  berries.  Beat  the  egg  to  a  froth  and  mix  with 
the  milk  ;  then  stir  in  the  flour,  in  which  the  saleratus 
and  cream  tartar  arc  thoroughly  mixed  ;  then  the  berries. 
Boil  and  serve  as  directed  above. 

Boiled  Apple  Pudding. 

Pare,  boil,  and  mash  six  good-sized  mealy  potatoes,  and 
turn  on  them  half  a  pint  of  boiling  milk,  then  stir  in  a 
teaspoonful  of  salt  and  a  tablcspoonfal  of  butter  ;  set  in  a 
cool  place,  and  stir  until  about  blood  warm ;  then  stir  in 
flour  enough  to  roll,  and  roll  about  an  inch  thick  Have 
a  two-quart  basinful  of  apples,  which  are  pared,  cored, 
and  quartered  ;  spread  these  on  the  paste  and  grate  a  lit- 
tle nutmeg  over  them  ;  then  roll  up  the  paste,  and  boil  as 


ji 


PUDDINGS.  103 

directed  for  berry  pudding,  and  serve  with  either  maple 
sirup,  wine,  or  vinegar  sauce.  This  can  be  steamed, 
allowing  four  hours  for  it  to  cook. 

Boiled  Batter  Pudding. 

Take'^one  cup  of  flour,  and  add  to  it  gradually  one 
quart  of  sweet  milk ;  then  stir  in  one  teaspoonful  of 
Bait  and  six  well-beaten  eggs.  Turn  this  into  the  pud- 
ding-cloth, and  tic  tight,  leaving  room  for  it  to  swell 
one  third.  Boil  two  hours.  Serve  with  wine  sauce. 
Great  care  must  be  taken  in  boiling  puddings  to  have 
the  water  boiling  when  you  put  the  pudding  in,  and  to 
keep  it  boiling  all  the  time.  Steaming  is  the  safer  way, 
and  I  would  always  steam  rather  than  boil,  if  I  had  the 
convenience.  When  boiling,  always  keep  a  kettle  of 
boiling  water  to  fill/'ttf^  as  it  boils  away  from  the  pud- 
ding For  a  puddii^g-doth  get  three  quarters  of  a  yard 
of  drilling.  Keep  an  old  saucer  to  put  in  the  bottom  of 
the  kettle,  in  which  you  boil  the  pudding,  to  prevent  its 
being  burned.  When  you  arc  ready  to  dish  the  pudding, 
have  a  pan  of  cold  water,  into  which  plunge  it  imme- 
diately upon  taking  it  from  the  kettle  (but  do  not  let 
it  stand  in  cold  water  one  second) ;  then  put  it  in  a 
deep  dish,  and  untie  the  string;  open  the  cloth  and 
turn  the  pudding-dish  on  it ;  then  lift  the  pudding  up 
by  means  of  the  cloth,  and  turn  over.  You  will  thus 
preserve  the  shape  of  the  pudding.  Batter  puddings 
are  very  diflScult  to  make,  and  I  would  not  advise  a 
{^youDg  cook  to  try  them  at  first. 


104  THE   APPLEDOR]^   COOK   BOOK. 

Baked  Apple  Pudding. 

Make  a  paste  as  directed  for  plain  pie-crust,  and  line 
a  dish  with  it,  and  fill  the  dish  with  sliced  apples.  To  a 
dish  holding  three  quarts,  allow  one  cup  of  sugar,  one 
half  of  molasses,  one  of  water,  one  nutmeg,  andTlialf  a 
teaspoon  of  cinnamon  ;  cover  this  with  the  past^,  and 
bake  slowly  three  hours.  Serve  with  sugar  and  cream, 
or  with  cold  sauce. 

Pan  Dowdy. 

Pare  and  slice  tart  apples  enough  to  fill,  about  two 
inches  deep,  a  flat  earthen  or  tin  pan.  To  three  quarts 
of  apple  add  one  cup  of  sugar,  one  grated  nutmeg,  one 
cup  of  cold  water,  and  butter  the  size  of  a  walnut. 
Cover  this  with  plain  pie-crust  (hi^  the  crust  about  an 
inch  thick),  and  bake  slowly  tw^ours  and  a  half; 
then  cover  *and  set  where  it  will  keep  hoi  one  hour. 
Serve  with  sugar  and  cream.  When  don^  the  apple 
will  look  red.  Da  not  break  the  crust  into  the  apple 
after  baking,  as  by  this  means  you  spoil  the  pastry.  If 
you  wish  to  have  it  richer,  cover  with  puff  paste. 

Apple  Dowdy. 

Pare  and  quarter  about  one  dozen  good  tart  apples,  put 
them  in  a  kettle  with  one  cup  of  molasses,  a  small  piece 
of  butter,  and  one  pint  of  hot  water.  Set  this  ou  the  fire, 
and  let  it  come  to  a  boil,  and  while  it  is  heating  make  a 


HI 


PUDDINGS.  10.5 

paste  with  one  piut  of  flour,  one  teaspoon  of  cream  tar- 
tar,  one  half  of  saleratus,  and  a  little  milk  ;  roll  this 
large  enough  to  fit  into  the  kettle,  and  when  the  mix- 
ture begins  to  boil,  put  tlic  paste  in,  cover  tight,  and 
boil  gently  twenty  niiiiutcs.  To  be  eaten  without  sauce. 
This  is  very  nice  when  the  apples  are  tart  and  it  is  made 
well  • 

Apple  Charlotte. 

Butter  a  brown  earthen  dish,  and  place  around  the  sides 
slices  of  bread  which  have  been  cut  about  an  inch  thick, 
soaked  in  cold  water,  and  buttered  ;  fill  the  dish  with 
sliced  apples,  and  grate  over  them  one  nutmeg  ;  strew  on 
one  cup  of  sugar,  and  then  pour  on  one  cup  of  water; 
this  will  carry  the  sugar  through  the  apple.  Cover  the 
apple  with  slices  of  soaked  and  buttered  bread,  tlien 
cover  the  whole  with  a  large  plate,  and  bake  in  a  very 
moderate  oven  four  hours  Kemove  from  the  oven  half 
an  hour  before  time  to  dish,  and  sot  where  it  will  be 
cooling.  When  ready  to  dish,  loosen  gently  round  the 
edges  i^ith  a  knife,  lay  the  dish  in  which  3'ou  intend 
serving  it  on  the  one  in  which  it  was  baked,  turn  the 
dishes  over,  and  lift  the  pudding-dish  off.  This  is  a  very 
handsome  dish.     Serve  with  sugar  and  cream  or  plain. 

Apple  and  Sa{^o  Pudding, 

Wash  half  a  cup  of  sago,  and  set  on  the  fire  with 
three  pints  of  cold  water  ;  simmer  two  hours  ;  then  stir 
in  one  cup  of  white  sugar,  one   teaspoonful  of  salt,  and 


106  THE    APPLEDORE    COOK    BOOK. 

one  of  the  extract  of  lemon.  Have  ready  a  deep  pud- 
ding-dish, in  which,  after  it  has  been  well  buttered, 
put  as  many  pared  and  cored  apples  as  will  stand  in  the 
dish  ;  turn  over  them  the  sago,  and  bake  one  hour  in  a 
moderate  oven.     Serve  with  sugar  and  cream. 

Tapioca  and  Apple  Pudding. 

Prepare  the  tapioca  as  directed  for  sago.  Pare  and 
quarter  ten  tart  apples,  and  when  the  tapioca  is  cooked 
stir  them  into  it,  turn  them  into  a  buttered  padding-dish, 
and  bake  one  hour  and  a  quarter.  *  Remove  the  pudding 
from  the  oven  half  an  hour  before  it  is  served,  or  it  will 
be  thin.     Serve  with  sugar  and  cream.   ^ 

Boiled  Tapioca  Pudding. 

Wash  one  cup  of  tapioca,  and  soak  it  one  hour  in  one 
pint  of  cold  water,  then  stir  in  one  quart  of  milk  and  two 
teaspoonfuls  of  salt ;  set  the  basin  into  another  of  hot 
water,  and  set  on  the  fire  ;  cook  one  hour  and  a  half. 
Serve  with  sugar  and  cream. 

Baked  Tapioca  Pudding. 

Prepare  the  tapioca  as  before  directed,  allowing  one 
pint  more  of  milk  for  the  same  quantity  of  tapioca. 
Beat  together  one  cup  of  sugar  and  four  eggs  ;  stir  this 
into  the  tapioca,  and  flavor  wth  lemon  or  nutmeg.  Bake 
in  a  buttered  disU  half  an  hour.  Serve  without  sauce, 
or  omit  the  s^jgar  and   serve  with  wine  sauce. 


PUDDINGS.  107 

Oustard  Pudding, 

Beat  together  three  tablospoonfuls  of  sugar  and  four 
eggs  ;  stir  this  into  one  quart  of  milk,  with  one  tea- 
spoonful  of  salt ;  flavor  with  nutmeg  or  lemon.  Bake 
until  firm  in  the  centre  ;  this  you  tell  by  inserting  the 
handle  of  a  teaspoon.  Do  not  let  the  oven  get  hot 
enough  to  boil  it. 

Baked  Indian  Pudding. 

Three  tablespoonfuls  of  Indian  meal,  one  cup  of  mo- 
lasses, two  quarts  of  milk,  two  eggs,  butter  half  the 
size  of  an  egg,  one  tablespoonful  of  ginger,  two  teaspoon- 
fuls  of  salt ;  boil  one  quart  of  the  milk,  and  pour  it 
boiling  on  the  meal,  then  turn  in  the  molasses,  and 
next  the  cold  milk,  butter,  ginger,  salt,  and  eggs. 
Bake  five  hours  in  a  moderate  oven.  Serve  with  cream. 
The  eggs  and  ginger  may  be  omitted  if  you  choose. 

Cottage  Pudding.  '-^ 

One  spoonful  of  butter,  one  cup  of  sugar,  one  cup 
of  milk,  one  pint  of  flour,  two  eggs,  one  teaspoonful  of 
salcratus,  two  of  cream  of  tartar.  Soften  the  butter, 
and  then  beat  to  a  froth  -^vilh  the  sugar  and  eggs  ;  then 
add  the  milk,  and  lastly  the  Hour,  in  which  the  saleratus 
and  cream  of  tartar  are  thoroughly  mixed.  Flavor  with 
lemon,  and  bake  in  two   shallow  pudding-dishes  half  an 


© 


108 


THE   APPLEDORE   COOK    BOOK, 


hour,  in  a  moderate  oven.  Serve  with  lemon  sauce. 
The  pudding  is  improved  by  sifting  sup^ar  over  it,  before 
baking. 

Sponge  Pudding. 

Beat  to  a  froth  three  eggs  and  one  cup  of  sugar  ;  stir 
into  this  half  a  cup  of  cold  water,  and  then  two  cups  of 
flour  in  which  arc  mixed  one  teaspoonful  of  saleratus  and 
two  of  cream  of  tartar.  Flavor  with  lemon,  and  bake  in 
two  shallow  dishes.  When  baked  frost  with  frosting  No. 
2,  and  let  it  stand  in  a  warm  place  tea  minutes,  then  send 
to  the  table  with  lemon  sauce.    Bake  twenty-five  minutes. 

Italian  Fritters. 

Cut  stale  bread  into  slices  an  inch  thick,  and  soak 
them  in  a  custard  made  with  two  eggs  and  a  pint  of 
milk  ;  then  fry  a  light  brown  in  boiling  lard  (have  as 
much  lard  in  the  pan  as  you  would  for  doughnuts),  and 
serve  with  either  wine  sauce  No.  2  or  cider  sauce.  Have 
the    dishes  very  hot. 

I  have  liere  given  rules  for  twenty-three  plain  pud- 
dings, and  if  anything  richer  is  desired,  it  will  be  found 
in  Part  Second. 


I 


PIES. 

Plain  Pie  Omst. 

Into  one  quart  of  flour  rub  a  large  spoohf  i  of  Bait 
and  half  a  cup  of  lard,  and  then  wet  with  ice-water 
enough  to  make  a  soft  paste ;  roll  this  on  th(  board  un- 
til it  is  about  half  an  inch  thick,  then  spread  on  half  a 
cup  of  washed  butter,  dredge  with  flour,  and  fold  into 
a  email  square.  Pound  lightly  with  the  rollin„5-pin,  then 
roll  out  again  ;  roll  it  up,  and  set  un  the  ice  lO  harden ; 
it  will  be  ready  to  use  in  two  hours.  In  w'uter  it  can 
be  used  immediately.  To  make  the  bottom  crust,  rub 
three  quarters  of  a  cup  of  lard  into  one  quart  of  flour 
and  one  8|)oonful  of  salt,  and  wet  with  cold  water,  to 
make  a  soft  paste.  Do  not  roll,  as  it  makes  it  tough 
Butter  is  more  healthful  than  lard ;  therefore,  if  you  can 
afibrd  it,  use  it. 

Oream  Paste, 

To  one  quart  of  flour  add  one  spoonful  of  salt,  and 
mix  to  a  soft  paste  with  sweet  cream",  roll  thin  and 
spread  with  cream  and  dredge  with  flour,  fold  and  roll 
again ;  repeat  this  operation  three  times,  then  make  the 
pies.     Pies  made  with  this  paste  taste  nice,  and  are  not 

109 


110  THE    APPLEDORE    COOK    BOOK. 


1 


hurtful,  but  do  not  look  so  handsome  as  when  made 
with  butter  and  lard.  Look  in  Part  Second  for  minute 
direction  for  making  paste. 

Sliced  Apple  Pies. 

Line  the  plates  with  bottom  crust,  and  fill  the  plate 
with  quartered  apples.  To  a  common-sized  plate  allow 
two  spoonfuls  of  sugar,  a  little  nutmeg,  and  two  spoon- 
fuls of  water.  Cut  the  upper  crust  a  little  larger  than 
the  plate,  and  raise  the  under  crust  with  the  blade  of 
the  knife,  and  lay  it  under  it.  Bake  in  a  moderate  oven 
one  hour.  When  molasses  is  preferred,  use  three  spoon- 
fuls, and  a  little  cinnamon  instead  of  nutmeg. 

Stewed  Apple  Pies. 

Pare,  core,  and  stew  the  apples  with  just  water  enough 
to  prevent  their  burning.  To  a  quart  of  stewed  apple 
allow  one  cup  of  sugar.  Bottom  the  plates  and  roll  a 
piece  of  the  top  crust  out  (making  it  long  enough  to  go 
around  the  plate),  cut  into  strips  an  inch  wide,  and  lay 
around  the  plate,  then  put  in  the  apple  (Do  not  make 
the  pie  too  thick.)  Grate  over  it  a  little  nutmeg,  cover, 
and  bake  in  a  rather  quipk  oven  forty  minutes. 

^         Dried  Apple  Pies. 

Cook  the  apple  according  to  the  directions  given  in 
Part  Second,  under  Dried  Apple,  and  make  the  same  as 
stewed  apple  pie. 


PIBS.  Ill 

Berry  Pies. 

Line  the  plates,  and  fill  as  full  as  you  can  with  berries, 
and  dredge  on  about  half  a  spoonful  of  flour,  and  two 
spoonfuls  of  sugar,  and  two  of  water ;  cover  as  directed 
for  sliced  apple  pies,  and  bake  forty  minutes  in  a  moder- 
ate oven.  All  berry  pies  are  made  in  this  manner,  if 
Ihey  are  very  sour  using  more  sugar.  Cherries  and  cur- 
rants do  not  require  any  water,  but  more  sugar,  and 
they  must  not  be  heaped  in  the  plate  as  blueberries, 
blackberries,  raspberries,  and  strawberries  are. 

Rhubarb  Pies. 

Cut  the  rhubarb  in  the  morning,  or  if  you  buy  it,  al- 
ways keep  in  a  cool  place  until  ready  to  cook  it.  Strip 
off  the  skin  and  cut  it  into  pieces  about  an  inch  long ; 
atew  in  just  water  enough  to  prevent  its  burning  ;  when 
cold,  sweeten  to  taste.  Cover  the  pie-plates,  and  roll  the 
upper  crust  about  half  an  inch  thick  ;  cut  into  strips  an 
inch  wide,  and  after  filling  the  plate  with  the  rhubarb, 
put  on  four  cross-pieces  and  the  rim.     Bake  half  an  houi. 

Squash  Pies. 

Pare,  boil,  and  sift  a  good  dry  squash.  To  one  quart 
of  the  squash  pour  on  two  of  boiling  mil^and  then  stir 
in  two  cups  of  sugar,  two  spoonfuls  of  salt,  one  of  cinna- 
mon, one  grated  nutmeg,  and  five  well-beaten  eggs.  Line 
derp  plates  with  plain  paste,  fill  with  the  mixture,  and 


112        THE  APPLEDORE  COOK  BOOK. 

bakr  o'  0  hour  in  a  moderate  oven.  The  pies  look  nice 
to  boil  a  stick  of  cinnamon  in  the  milk,  instead  of  using 
the  ground. 

Cranberry  Pies. 

Stew   the   cranberries   according  to  directions  in  Part 
Second,  and  make  the  same  as  rhubarb  pies. 

Gooseberry  Pies. 

Stew  the   gooseberries  iu   as  little  water   as   possible, 
sweeten  to  taste,  and  make  the  same  as  rhubarb  pies. 


Pumpkin   Pies. 

Pare  and  cut  the  pumpkin  into  small  pieces;  wash  and 
put  into  the  kettle  with  one  quart  of  water  ;  boil  six  hours. 
ptirrJng  often  to  prevent  burning-;  then  run  it  through  a 
sieve.  Make  the  same  as  squash,  adding  a  teaspoonful  of 
ginger.  They  may  be  made  without  eggs  by  using  five 
pounded  crackers.  Cook  enough  of  the  pumpkin  at  a 
time  to  last  two  weeks  ;  after  you  have  kept  it  ope  week, 
pt't  in  the  oven  and  scald,  then  set  away  in  a  cool  place. 


Onstard  Pies. 

Line  d  deep  piate  with  paste  ;  make  the  custard  the 
same  as  for  custard  pudding ;  fill  the  plate,  and  bake 
until  firm  in  the  centre. 


PIES.  IIB 


Mince  Pies. 


• 


Boil  a  shank  of  beef  six  hours  ;  then  take  up  and  sei 
away  to  cool.  (Save  the  liquor  for  soup.)  When  cold, 
free  from  bones  and  cut  off  all  the  fat  and  gristle  ;  then 
chop  fine.  To  one  quart  of  the  chopped  meat  add  three 
of  chopped  apple,  one  pint  of  chopped  suet,  one  quart 
of  chopped  raisins,  one  quart  of  sugar,  one  of  iflcjlasses, 
half  a  cup  of  cinnamon,  one  quarter  of  a  cup  of  cloves, 
one  quaiter  of  a  cup  of  allspice,  one  quarter  of  a  cup  of 
ground  mace,  six  grated  nutmegs,  half  a  cup  of  salt. 
Mix  this  llwroughly  with  the  hands,  then  turn  on  the 
mixture  three  quarts  of  good  cider,  and  let  the  mixture 
stand  over  night  In  the  morning  scald,  in  a  porcelain 
kettle,  one  hour  ;  then  put  in  stone  pots ;  cover  tigjht 
and  keep  in  a  cool,  dry  place.  This  will  keep  three 
months.  To  tell  the  exact  amount  of  spice  and  sweet- 
ening is  almost  impossible,  as  tastes  vary  ;  but  with  a 
little  judgment,  and  the  rule  I  have  given,  I  tliink  there 
cannot  be  any  very  serious  trouble.  Prepare  the  paste  and 
plat?s  as  for  stewed  apple  pies,  and  put  in  the  meat ; 
then  grate  a  little  nutmeg  over  it,  and  strew  a  few  whole 
raisins  in  ;  cover  and  bake  one  hour  in  a  moderate  oven. 

Mock  Mince  Pies. 

Two  pounded  crackers,  one  cup  of  ra(J^ses,  one  of 
cider,  one  of  chopped  raisins,  two  eggs,  one  teaspoonful 
of  Bait,  one  of  clove,  two  of  cinnamon,  one  of  mace,  one 
uutmeg.  Bake  forty  minutes.  This  quantity  makes  two 
pies. 


ife 


114 


THE   APPLEDORE   COOK   BOOK. 


Lemon  Pies. 

Soak  a  pounded  cracker  in  one  pint  of  new  milk ;  stir 
in  to  this  the  yolks  of  three  and  the  whites  of  two 
eggs,  which  have  been  beaten  with  half  a  cup  of  sugar 
and  the  rind  and  juice  of  one  lemon  Bake  in  a  deep 
plate,  which  has  been  lined  with  plain  paste,  half  an 
hour.  When  cooked,  beat  the  white  of  one  egg  to  a 
froth,  and  stir  in  one  spoonful  of  sugar ;  set  in  the  oven 
until  a  light  brown. 

Cream  Pies. 

TJiree  eggs  beaten  with  one  and  a  half  cups  of  sugar, 
half  a  cup  of  cold  water,  two  cups  of  flour  in  which 
are  mixed  one  half  teaspoonful  of  saleratus,  one  of 
cream  of  tartar.  Flavor  with  lemon.  Bake  in  deep 
tin  plates  such  as  you  use  fcr  squash-pies,  and  when 
cool  split  with  a  sharp  knife,  and  fill.  This  will  make 
four  pies. 


Filling  for  Oream  Pies. 

One  pint  of  new  milk,  one  cup  of  sugar,  half  a  cup 
of  flour,  two  eggs  Put  the  basin,  in  which  the  milk  is, 
into  another  of  hot  water.  Beat  the  sugar,  flour,  and 
eggs  together^ptil  they  are  light  and  smooth,  and  when 
the  milk  boils,  stir  in  with  one  teaspoonful  of  salt. 
Cook  twenty  minutes,  stirring  often.  Flavor  with  lemon. 
This  will  fill  four  pies. 


PIBS. 


116 


Washington  Pies. 

Make  the  outside  the  same  as  for  cream  pies,  and 
611  with  any  kind  of  jelly  or  jam  you  choose.  For 
richer  pies  look  in  Part  Second. 

Remarks. 

Always  measure  flour  after  it  has  been  sifted,  unless 
told  to  measure  before.  Always  sift  Indian  and  rye 
meal,  and  never  sift  Graham  or  oat  meal.  Always  set 
milk  into  boiling  water  to  boil,  as  it  boils  quicker  in 
this  way,  and  there  will  be  no  danger  of  burning.  Save 
all  the  fat  from  soups,  boiled  and  roast  meats.  The  fat 
from  beef,  pork,  and  poultry,  keep  for  shortening  or 
frying;  and  from  ham,  mutton,  and  soups,  in  which 
vegetable  were  boiled,  for  the  soap  grease.  To  clarify 
drippings,  boil  them  a  few  minutes,  and  then  cut  in  a 
raw  potato,  and  let  it  cook  for  five  minutes,  then  drop 
in  a  pinch  of  saleratus,  and  strain.  If  all  the  drippings 
ar^i^aken  care  of,  it  will  be  a  great  saving  in  a  family 
In  many  of  the  rules  given  here  it  has  been  very  diflScult 
to  say  just  how  much  spice  to  use,  as  there  is  such  a 
difference  in  tastes,  so  that  each  one  must  use  her  own 
judgment;  but  be  careful  that  one  spice  predominates. 
Always  use  twice  as  much  cinnamon  and  nutmeg  as  you 
do  clove.  In  making  frosting  pudding-'sauce,  and  all 
kinds  of  delicate  cake,  use  the  powdered  sugar,  if  pos- 
sible. For  rich  cake,  the  coffee-crushed,  powdered  and 
sifted,  is  the  best.   For  dark  cake,  the  brown  sugar  will  t>e 


1J6 


THE   APPLEDORE   COOK   BOOK. 


found  the  nicest.  It  makes  it  richer.  Save  all  thi  pieces 
of  bread  for  dressing,  puddings,  and  griddle  cakes.  Tin 
is  not  very  good  to  mix  cake  iu,  and  earthen  dishes 
are  always  being  broken.  The  stone  china  wash  bowls 
are  very  good  for  this  purpose.  You  can  often  find  odd 
ones  at  the  crockery  stores,  and  they  will  last  a  lifetime 
for  this  purpose.  In  baking  and  fryiug  cook  everything 
brown.  Bread  and  pastry  are  more  healthful  over-done, 
than  under  done. 

One  even  quart  of  sifted  flour  is  one  pound,  one  pint 
of  granulated  sugar  is  one  pound,  two  good-sized  cupp 
of  butter  are  one  pound.  Do  not  buy  large  quantities 
of  Indian  and  rye  meal  at  a  time,  as  they  sour  quickly. 
Keep  all  kinds  of  meal,  flour,  and  meats  in  a  cool,  dry 
place.  Keep  tea,  coffee,  and  extracts  from  the  air. 
Never  set  anything  into  the  ice-chest  while  warm,  as 
it  will  heat  the  chest  and  absorb  an  unpleasant  flavor 
from  the  chest.  This  is  true  of  the  cellar  also.  Keep 
a  note-book  for  tried  receipts,  and  for  any  changes 
which  you  wish  to  make  in  the  receipts  which  you^e 
constantly  using.  By  thought  and  observation  one  can 
learn  something  new  in  regard  to  cooking  every  day, 
and  at  the  time  it  will  seem  so  important  that  you  can- 
not forget  it;  but  you  will  if  you  do  not  have  it  written. 

In  the  miscellaneous  receipts  will  be  found  some  very 
nice  ones  for  the  family  table.  They  are  receipts  which 
I  forgot,  or  did  not  receive  until  after  the  book  was  all 
written  and  classified.  But  they  were  too  valuable  to  be 
left  out,  and  I  therefore  put  them  in  under  this  heading. 


THE  APPLEDORE  COOK  BOOK. 

PART    SECOND. 


SOUPS. 

Soup  Stock. 

If  you  buy  fresh  meat  for  a  soup  stock,  the  shank  ia 
the  most  economical.  Ilave  it  cut  into  several  pieces, 
and  the  bone  cracked,  at  the  butcher's.  Wash  and  put 
on  to  boil  in  two  gallons  of  cold  water,  and  one  spoon- 
ful of  salt  (the  salt  helps  the  scum  to  rise).  When  it 
comes  to  a  boil,  take  off  the  scum  and  set  the  kettle 
where  the  soup  will  just  simmer  for  ten  hours.  Then 
strafn  into  a  nice  tin,  which  is  kept  for  this  purpose, 
or  a  stone  pot ;  set  where  it  will  be  cold,  and  in  the 
morning  skim  off  all  the  fat,  then  turn  gently  into  the 
soup-kettle,  being  careful  not  to  turn  in  the  sediment. 
It  is  now  ready  to  make  any  kind  of  soup.  If  you 
wish  to  have  a  jelly  in  the  morning,  boil  it  in  six  quarta 
of  water.  You  can  then,  after  taking  off  the  fat,  turn 
the  f,elly  over,  and  scrape  off  the  sediment.  Use  the 
meat  for  hash.     Another  way  to  make  soup  stock,  is  to 

117 


118 


THE   APPLEDORE   COOK   BOOK. 


cover  the  bones  of  roast  meats  with  cold  water  and  treat 
in  the  same  manner.  This  should  always  be  done  in 
boarding-houses  and  hotels  ;  but  in  private  families  (un- 
less very  large),  there  is  not  meat  enough  consumed  to 
do  this.  When  making  a  stock,  however,  if  there  are 
any  cold  meat  bones,  they  should  be  used.  Professor 
Blot  does  not  recommend  boiling ;  but  I  have  been 
more  successful  in  obtaining  clear  soup  in  this  manner 
than  when  I  did  not  let  it  boil.  I  would  always  boil 
my  stock  the  day  before  it  is  to  be  used,  as  by  this 
means  only  can  fat  be  avoided,  unless  you  buy  all  lean 
beef,  which  is  very  expensive.  Do  not  boil  vegetables 
with  the  stock,  as  they  cause  it  to  sour  quickly. 


? 


Brown  Soup. 


Crack  the  bone  of  a  shank  of  beef;  take  out  the  mar 
row  and  lay  in  the  bottom  of  the  soup-kettle  ;  cut  the 
meat  from  the  bones  and  lay  it  in  the  kettle,  set  the  ket- 
tle on  the  fire  and  brown  the  meal  on  all  sides,  being  care- 
ful not  to  burn  it.  When  well  browned,  put  in  the  I0nes 
and  two  quarts  of  cold  water,  cover  tight,  and  let  it 
simmer  one  hour  ;  then  put  in  a  stick  of  cinnamon,  eight 
whole  cloves,  a  few  pieces  of  mace,  one  onion,  one  car- 
roty half  a  turnip  and  six  quarts  of  water.  Boil  this  six 
hours  very  gently,  strain  ai.f'  set  away.  In  the  morning 
skim  off  the  fat  and  turn  the  soup  into  the  kettle  ;  let  it 
come  to  a  boil  ;  season  to  taste  with  pepper  •  alt ; 
cut  in  thin  slices  one  fresh  lemou»nd  put  into  tUt  o  i  ^, 

r 


SOUPS.  119 

and  then  turn  into  the  tureen.  Send  to  table  toasted 
bread,  cut  into  small  squares,  in  a  separate  dish.  Some 
think  that  half  a  wine-glass  of  brandy  ia  an  improvement. 

Brown  Soup,  No.  2. 

Lay  the  bones  from  a  roast  of  beef  and  a  roast  of 
mutton  in  the  soup-kettle.  Cut  up  one  onion,  one  small 
turnip,  one  carrot,  one  parsnip,  and  lay  in  the  kettle  ; 
then  a  blade  of  mace,  a  stick  of  cinnamon,  ten  whole 
cloves,  a  sprig  of  parsley,  a  sprig  of  sage,  if  you  have 
them  green,  if  not,  a  teaspoonful  of  each  ;  now  dredge 
in  a  cup  of  flour,  a  tablespoonful  of  salt,  half  of  pepper ; 
then  pour  on  eight  quarts  of  cold  water,  and  boil  five 
hours  (skim  carefully  when  it  first  boils);  tlien  strain 
through  a  sieve,  and  put  back  into  the  kettle  with  one 
cup  of  sago,  and  boil  one  hour  and  a  half.  Serve  with 
toasted  bread.  Any  kind  of  bones  will  make  this,  but 
beef  is  the  best. 

Brown  Soup,  No.  3. 

Take  two  quarts  of  stock  and  boil  with  one  onion, 
one  carrot,  one  turnip,  six  whole  cloves,  one  blade  oi 
mace,  one  stick  of  cinnamon,  for  one  hour  ;  then  strain 
into  the  tureen,  and  serve  with  toasted  bread. 

Vegetable  Soup. 

Cut  aito  strips  two  inches  long  and  one  fourth  of  an 
inch  wide,  two  carrots,  two    parsnips,  one   turnip,    and 


120         THE  APPLEDORE  COOK  BOOK. 

a  very  small  piece  of  cabbage.  Cover  these  with  water 
and  boil  one  hour ;  then  strain  them  and  put  in  the 
soup-kettle  with  three  quarts  of  stock  ;  let  this  boil  up 
once.     Season  with  pepper  and  salt,  and  serve. 


Julienne  Soup. 

This  is  made  the  same  as  vegetable  soup,  putting  in 
every  kind  of  a  green  vegetable.  It  is  made  in  June, 
July,  and  the  first  of  August.  The  stock  should  be 
very  clear.     (Omit  beets.) 

Barley  Soup. 

Wash  half  a  cup  of  pearl  barley,  and  boil  it  slowly 
in  one  quart  of  water  three  hours  ;  then  turn  iiito  the 
soup  kettle,  with  three  quarts  of  stock  ;  let  this  boil 
up  and  season  with  pepper  and  salt.     Serve. 

Sago  Soup. 

Make  the  same  as  barley,  using  sago.  Two  hours 
will  cook  it. 

Macaroni  Soup. 
Made  in  the  same  way. 

Vermicelli  Soup. 
Made  in  the  same  way. 


SOUPS.  121 

Ox-Tail  Soup. 

Separate  at  the  joints  two  ox-tails,  put  them  on  to  boil 
with  one  onion,  one  carrot  (have  them  whole),  a  few 
cloves,  a  blade  of  mace,  and  a  stick  of  cinnamon.  Boil 
two  hours  ;  then  strain  the  liquor,  into  the  soup-kettle, 
separate  the  tails  from  the  vegetables,  and  spice,  and 
put  them  into  the  kettle  ;  to  this  add  two  quarts  of 
stock  ;  season  with  pepper  and  salt ;  boil  up  once,  and 
serve. 

Tomato  Soup. 

Peel  and  slice  tomatoes  enough  to  fill  a  two-quart  ba- 
sin ;  put  them  into  the  soup-kettle  with  six  quarts  of 
water  and  two  pounds  of  beef;  boil  three  hours  ;  sea- 
son with  pepper,  salt,  and  a  spoonful  of  butter.  Strain, 
and  serve  with  toasted  bread. 

G-iblet  Soup. 

Boil  the  giblets  of  six  fowls  in  three  quarts  of  water, 
with  one  onion,  one  carrot,  one  small  turnip,  one  pars- 
nip, a'  few  cloves,  a  blade  of  mace,  a  stick  of  cinnamon, 
and  two  heaping  spoonfuls  of  flour,  lor  two  hours  ;  then 
strain  into  the  soup  kettle.  Add  to  this  two  quarts  of 
stock,  and  let  it  boil.  Braid  up  the  livers,  chop  the 
hearts  and  gizzards,  and  put  them  in  the  soup.  Sea- 
son with  salt  and  pepper,  and  serve. 

Turkey  Soup. 
Save  the  liquor  in  which  the  turkey  was  cooked  ;  the 


122  THE  APPLEDORE  COOK  BOOK. 

following  morning  skim  of  all  the  fat ;  cut  all  the  meat 
from  the  part  of  the  turkey  which  has  been  left  from 
the  dinner  of  the  day  previous.  Put  the  bones  and  liquor 
on  to  boil  with  one  onion,  two  parsnips,  one  small  tur- 
nip. Boil  three  hours ;  then  strain,  and  put  back  with 
half  a  cup  of  tapioca,  and  some  pieces  of  the  cold  tur- 
key. Season  with  pepper  and  salt.  Boil  two  hours 
longer,  stirring  often  to  prevent  the  tapioca  from  burning. 

Chicken  Soup. 

Set  the  liquor,  in  which  two  or  three  fowls  have  been 
boiled,  away  to  cool.  Skim  ofi'  the  fat,  and  then  put  it 
into  the  soup-kettle  with  one  whole  onion  and  half  a 
cup  of  rice  ;  boil  two  hours.  Just  before  dishing  take 
out  the  onion,  and  put  in  some  pieces  of  cold  chicken. 

White  Soup. 

Take  any  part  of  veal  (the  shin  is  the  best),  and  al- 
low one  quart  of  cold  water  to  one  pound  of  veal,  and 
to  eight  pounds  allow  one  onion,  three  parsnips,  one 
turnip,  a  stick  of  cinnamon,  and  a  blade  of  mace.  Boil 
five  hours,  and  season  with  salt  and  white  pepper, 
when  it  has  boiled  four  hours,  thicken  with  two  cups 
uf  flour.     Boil  one  hour  longer  ;  strain,  and  serve. 

Beef  Soup. 

Boil  six  pounds  of  beef  in  seven  quarts  of  water,  with 
uue  onion,   one  carrot,   one    turnip,   and    eight    whole 


1 


SOUPS.  123 

cloves,  for  six  hours ;  strain,  and  thicken  with  half  tt 
cup  of  flour,  and  boil  one  hour  longer,  then  stir  in  some 
of  the  beef  cut  into  small  pieces,  and  serve. 

N.  B.     Use  celery  in  all  kinds  of  soup  when  you  can 
obtain  it. 


Mock  Ttirtle  Soup.     ^ 

Take  the  brains  from  a  calf's  head,  and  put  them  in 
".  bowl  of  cold  water ;  wash  the  head,  and  let  it  stand 
in  a  pan  of  cold  water  two  hours  ;  then  put  it  in  the  soup- 
kettle  with  eight  quarts  of  cold  water  and  a  shin  of 
veal ;  let  this  boil  three  hours,  and  then  set  away  to 
cool  over  night.  In  the  morning  cut  up  the  veal  and 
put  into  the  soup-kettle,  with  a  stalk  of  celery,  one 
onion,  one  carrot,  one  turnip,  two  parsnips,  three  blades 
of  mace,  one  stick  of  cinnamon,  ten  cloves,  salt,  pep- 
per, and  two  heads  of  parsley.  Cover  this  with  three 
pints  of  cold  water,  and  boil  two  hours.  Strain  this, 
and  wash  the  soup-kettle,  then  turn  the  soup  back. 
Now  skim  the  fat  from  stock,  and  put  that  into  the  ket- 
tle also.  Put  into  the  frying-pan  two  spoonfuls  of  but- 
ter, and  when  it  boils  up  stir  in  four  of  dry  flour,  stir 
until  a  dark-brown  (but  not  burned),  and  when  the  soup 
boils  up  stir  this  in.  Now  braid  half  of  the  brains 
(which  you  tied  in  a  muslin  cloth,  and  boiled  with  the 
head),  and  stir  them  in.  Stir  in  also  a  spoonful  of 
walnut  catsup,  one  of  mushroom  catsup,  and  one  of  to 
mato  catsup      Boil  two  hours,  and  then  put  in  the  fact 


124  THE    APPLEDORE    COOK   BOOK. 

cut  in  very  small  strips,  one  glass  of  port  wine,  and 
one  lemon  cut  into  thin  slices,  and  let  it  boil  up  once, 
and  dish.  When  in  the  tureen,  put  in  the  egg  balls. 
To  make  the  egg  balls^  boil  four  eggs  ten  minutes,  drop 
them  in  cold  water,  and  take  out  the  yolks  and  pound 
them  in  the  mortar  until  they  are  reduced  to  a  paste, 
then  beat  them  with  one  teaspoonful  of  salt,  a  little 
pepper,  and  the  white  of  one  egg.  Make  them  into 
round  balls  the  size  of  a  walnut,  roll  them  in  flour,  and 
fry  them  brown  in  butter,  being  careful  not  to  burn 
them.     They  are  now  ready  for  the   soup. 

Oyster  Soup. 

Wash  one  quart  of  oysters,  if  they  are  solid,  in  one 
quart  of  cold  water  ;  if  not,  one  pint  of  water  ;  drain 
the  water  through  a  cullender  into  the  soup-kettle  ;  set 
the  kettle  on  the  fire,  and  when  the  liquor  comes  to  a 
boil,  skim  it;  then  add  one  quart  of  rich  new  milk; 
just  before  it  comes  to  a  boil,  turn  in  the  oysters,  and 
thicken  with  two  spoonfuls  of  corn  starch  wet  with  milk  ; 
then  stir  in  half  a  cup  of  butter,  and  season  with  pep- 
per and  salt.  Let  this  boil  up  once,  and  serve  immedi- 
ately. Be  very  carelul  that  they  do  not  burn.  A  safe 
way  is  to  boil  the  milk  in  a  basin,  which  is  set  into 
another  of  water,  and  then  turn  it  on  the  oysters  just 
before  removing  it  from  the  fire. 


FISH. 

Baked  Ood  and  Salmou. 

Take  a  fish  weighing  eight  or  nine  pounds,  wash  and 
dry  it ;  then  lay  in  the  pan,  and  skewer  to  keep  the 
head  and  tail  together.  Stuff  the  belly  and  eyes  with 
a  stuffing  made  of  chopped  pork,  pounded  biscuit,  sweet 
herbs,  pepper,  salt,  onions,  and  butter.  Sew  up  the 
belly  and  bake  two  hours.  Flour  well  and  baste  often. 
Make  the  gravy  in  the  following  manner :  Stir  into 
one  pint  of  boiling  water  two  spoonfuls  of  flour  wet 
with  cold  water,  one  spoonful  catsup,  a  pint  h  of  ground 
mace,  half  a  teaspoon  of  ground  parsley,  and  a  glass 
of  red  wine  ;  salt  and  pepper  Let  this  boil,  and  when 
the  fish  is  dished,  stir  the  gravy  that  is  i;i  tlie  pan  into 
the  made  gravy.  Add  the  wine  the  last  thing.  Gar- 
nish the  fish  with  sliced  lemon  and  the  yolks  of  hard 
boiled  eggs. 

Scalloped  Fish. 

Skin  and  cut  into  small  pieces  a  cod  or  haddock,  and 
lay  in  a  deep  earthen  dish.  Dredge  in  about  half  a 
cup  of  tlour,  one  spoonful  of  salt,  one  teaspoon  I  ul  of 
pepper.  Cut  about  two  spoonfuls  of  butter  into  small 
pieces  and  strew  in  ;  cover  the  whole  with  new  milk, 
and  bake  forty  minutes. 

125 


POULTRY. 

To  Clean  Poultry. 

First  singe  over  blazing  paper  or  alcohol  ;  then  cut 
off  the  feet  and  tips  of  the  wingS;  and  the  neck  as  far 
as  it  looks  dark  ;  then,  with  the  blade  of  a  knife,  take 
out  all  the  pin-feathers ;  now  turn  the  skin  of  the  neck 
back,  and  with  the  fore-finger  and  thumb  draw  out  the 
crop  and  windpipe  ;  cut  a  slit  in  the  lower  part  of  the 
fowl,  and  draw  out  the  intestines,  being  careful  not  to 
break  the  gall-bag,  as  it  will  spoil  the  flavor  of  the  meat. 
It  will  be  found  near  the  upper  part  of  the  breast-bone 
and  attached  to  the  liver.  Now  wasli  thoroughly  in  sev- 
eral waters,  and  drain.  If  the  poultry  is  at  all  strong,  let 
it  stand  in  water  several  hours,  with  either  charcoal  or 
saleratus.  Split  the  gizzard,  and  take  out  the  inside  and 
inner  lining  ;  wash  and  put  on  to  boil  in  two  quarts  of 
cold  water  (this  is  for  the  gravy). 

Boast  Turkey. 

Prepare  as  directed  ;  make  a  dressing  with  six  pounded 

crackers,  one  teaspoonful  of  pepper,  one  tablespoonful  of 

t^alt,  one  of  sage,  one  of  summer-savory,  one  of  parsley, 

two  eggs,  butter  the   size  of  an  egg,  and  cold  water  to 

126 


POULTRY.  127 

moisten  ;  stuff  the  turkey  with  this  ;  stuff  the  breast  fir&^t, 
and  the  remainder  put  in  the  body.  Now  cross  and  tie  the 
legs  down  tight ;  run  a  skewer  through  the  wings,  fasten- 
ing them  to  the  bod}'  ;  fasten  the  neck  under  the  body 
with  a  skewer,  and  tie  all  with  a  twine.  Rub  the  turkey 
with  salt,  and  spit  it ;  baste  often  with  the  drippings  and 
flour,  and  occasionally  with  butter.  About  fifteen  min- 
utes before  dishing  baste  with  butter,  and  dredge  on  a 
little  flour  ;  this  will  give  it  a  frothy  appearance.  For 
eight  pounds,  allow  one  hour  and  three  quarters,  if 
roasted  in  the  tin-kitchen  ;  if  in  the  oven,  one  hour  and 
half,  and  fifteen  minutes  for  every  pound  more  or  less. 
Serve  with  giblet  gravy  and  cranberry  sauce. 

To  make  the  gravy  :  Boil  the  heart,  gizzard,  liver,  and 
neck  in  two  quarts  of  water  two  hours ;  then  take  them 
up  and  chop  the  gizzard  and  heart ;  braid  the  liver  and 
put  them  back  again  ;  thickf^n  with  one  spoonful  of  flour 
wet  with  cold  water;  season  with  salt  and  pepper.  Let 
this  simmer  one  hour  longer,  and  when  you  dish  the 
turkey  turn  the  drippings  into  this  gravy  ;  boil  up  once, 
and  send  to  the  table.  Make  all  the  gravy  for  poultry 
in  this  manner,  omitting  the  chopped  gizzards  in  chicken 
gravy. 

Roast  Chicken. 

Prepare,  stuff  and  truss  the  same  as  turkey.  A  pair  of 
chickens,  weighing  each  two  and  a  half  pounds,  will 
require  an  hour  and  a  quarter  to  roast  if  in  the  tin- 
kitchen  ;  one  hour  if  in  the  oven. 


128 


THE   APPLEDORE    COOK   BOOK. 


Boast  Goose. 

Prepare,  as  directed  for  poultry,  and  stuff  the  b  )dy 
with  a  dressing  made  in  the  following  manner :  Pare  and 
boil  potatoes  ;  mash  them  and  mix  with  one  fourth  of  an 
onion  chopped  fine,  one  spoonful  of  sage,  one  of  salt,  one 
teaspoonful  of  pepper,  a  small  piece  of  butter.  Truss, 
and  roast  (if  it  weighs  ten  pounds)  one  hour  and  three 
quarters  if  in  the  tin  kitchen,  but  if  in  the  oven  one 
hour  and  a  half.  Make  the  gravy  as  for  turkey,  and 
serve  with  apple-sauce. 

Skim  off  all  the  fat  before  putting  the  drippings  in 
the  gravy. 

Koast  Duck. 

Prepare  the  dressing  as  for  goose,  and  roast  before  a 
hot  fire  forty  minutes,  or  if  in  the  oven  have  it  very  hot 
and  roast  thirty  minutes.  Serve  with  either  apple-sauce 
or   currant  jelly.     Make   gravy  the   same  as  for   turkey. 

This  time  cooks  the  goose  and  ducks  rare. 

Boast  Partridges. 


Clean  and  truss  ;  then  lard  and  roast  thirty  minutes. 
Serve  with  currant  jelly  To  make  the  gravy  :  Put  one 
spoonful  of  butter  into  a  basin,  and  when  it  boils  up  stir 
in  one  spoonful  of  dry  flour  ;  stir  until  a  dark  brown ; 
then  pour  on  half  a  pint  of  boiling  water.  Season  with 
salt,  pepper,  the  partridge  drippings,  and  a  spoonful  of 


POULTRY.  129 

currant  jelly.     Or   serve  with  bread   sauce,  the  rule  foi 
which  you  will  find  under  sauces. 

To  lard  a  bird  :  Cut  fat  salt  pork  into  thin,  narrow 
slices,  and  put  one  end  of  the  slice  through  the  eye  of  a 
larding  needle.  (You  can  obtain  one  at  any  kitchen 
furnishing  store.)  Now  run  the  needle  under  the  skin 
of  the  bird,  and  draw  the  pork  half  way  through,  hav- 
ing the  pieces  about  an  inch  apart. 

Roast   Grouse. 

If  you  st^iff  them,  make  the  dressing  the  same  as  for 
turkey ;  but  they  are  not  often  stuffed.  Roast  thirty 
minutes,  and  serve  with  currant  jelly.  The  gravy  made 
the  same  as  before  directed 

Koast  Pigeons. 

Lard  and  roast  the  same  as  partridges.  Make  the 
gravy  the  same,  with  the  addition  of  one  teaspoonful  of 
clove  and  half  a  wineglass  of  claret.  The  pigeons  must 
be  young,  or  they  will  not  be  nice  roasted. 

Small  Birds. 

Woodcock,  quail  snipe,  and  plover  may  be  cooked 
in  the  same  manner  as  partridges,  allowing  fifteen  min- 
utes to  roast,  and  serve  on  toast. 


VENISON 


Eoast  Venison. 

Ir  in  winter  keep  the  venison  three  weeks  after  being 
killed  ;  but  if  in  summer,  ten  or  twelve  days  will  be 
sufficient.  Draw  the  dry  skin  from  a  leg  of  venison,  and 
cut  off  the  shank  ;  roast  half  an  hour,  and  then  baste 
with  salt,  water,  butter,  and  flour  ;  when  it  has  roasted 
one  hour  and  a  half,  baste  with  claret  wine.  If  it  is  to 
be  served  on  blazers,  two  hours  will  ccok  a  leg  weigh- 
ing fifteen  pounds,  but  if  not,  roast  four  hours.  A  sad- 
dle of  venison  is  cooked  in  the  same  way,  but  will  re- 
quire only  half  as  much  time  to  roast  To  make  the 
gravy,  put  the  shank  in  a  basin  with  three  quarts  of 
cold  water,  a  few  cloves,  one  onion,  half  a  pound  of 
beef,  salt,  and  pepper ;  boil  until  there  is  about  a  quart 
of  liquor,  then  strain,  and  thicken  with  two  spoonfuls  of 
flour.  When  the  venison  is  dished  add  the  drippings 
and  one  glass  of  claret  wine.  Boil  up  once  and  serve. 
Have  the  dishes  on  which  the  venison  is  sei-ved  and  the 
plates  very  hot. 

Venison  steak  and  pie  is  cooked  the  same  as  beef. 
130 


ENTREMETS. 

Stewed  Beef  with  Mushrooms. 

Very  nice.  Take  five  pounds  of  beef  (with  as  much 
tenderloin  as  possible),  put  in  a  pan,  and  set  in  the 
oven  fifteen  minutes  ;  then  take  the  meat  and  put  it  in 
a  small  porcelain  kettle,  and  dredge  with  salt,  pepper,  a 
teaspoonful  of  maco.  half  of  clove,  half  of  allspice,  and 
two  spoonfuls  of  flour  ;  now  put  in  cold  water  enough 
to  cover  the  meat,  and  stew  slowly,  keeping  the  stean 
in,  three  hours.  Then  put  in  half  a  tumbler  of  mush 
room  catsup  and  a  glass  of  claret  wine,  and  simmer  hall 
an  hour  longer.     Serve  with  plenty  of  gravy. 

Fillet  of  Beef  with  Mushrooms. 

Cut  the  fillet  into  slices  about  half  an  inch  thick,  and 
lay  them  an  hour  in  merited  butter,  having  first  sprinkled 
them  with  salt  and  pepper  At  the  end  of  that  time 
place  them  over  a  brisk  fire,  and  when  well  browned  on 
one  side  turn  them  and  brown  on  the  other.  Then  lay 
them  in  a  hot  dish,  and  into  the  butter  that  remains  in 
the  pan  put  one  spoonful  of  dry  flour,  and  brown  ;  when 
brown,  add    half   a   cup   of   boiling   water,  and  half    a 

131 


132 


THE    APPLEDORE    COOK    BOOK. 


wineglass  of  mushroom    catsup  or  maderia  wine, 
the  gravy  over  the  fillet,  and  serve. 


Poui 


Alamode  Beef. 
Take  six  pounds  of  the  round  of  beef,  cut  deep  gashes 
in  it,  and  rub  into  it  a  handful  of  salt,  a  spoonful  of 
cinnamon,  half  of  clove,  half  of  allspice,  one  of  mace, 
one  of  pepper,  and  half  a  cup  of  flour.  Fill  the  gashes 
with  dressing  made  as  for  turkey,  with  the  addition  of 
a  little  chopped  onion.  Sew  the  gashes  together,  and 
bind  the  beef  with  strips  of  cotton  cloth.  Lay  the  beef 
in  a  small  kettle  that  can  be  covered  tight ;  put  in  a 
whole  onion  and  cold  water  enough  to  cover  the  beef 
Simmer  three  hours,  and  then  make  a  thickening  with 
four  spoonfuls  of  flour,  and  stir  in,  and  at  the  same  time 
stir  in  two  spoonfuls  of  either  mushroom  or  walnut  cat- 
sup and  simmer  one  hour  longer.  Some  persons  think 
that  the  addition  of  a  glass  of  claret  or  Madeira  is  an 
improvement ;  but  it  is  very  nice  without. 

Bouilli  Beef. 
Take  six  pounds  of  lean  beef  and  rub  into  it  two 
spoonfuls  of  salt,  one  half  of  pepper,  one  cup  of  flour  ;  then 
lay  in  a  small  kettle,  which  you  can  cover  tight.  Cut 
into  this  one  carrot,  one  small  turnip,  one  onion,  two 
parsnips,  and  cover  with  cold  water.  When  it  comes  to 
a  boil  skim,  then  set  back  where  it  will  simmer  three 
hours  ;  at  the  end  of  this  time  thicken  with  three  spoon- 
fuls of  flour,  4>nd  cut  in  three  polat.>es  ;  cover  and  sim- 
mer again  one  hour.  If  not  seasoned  enough,  add  more 
Bait  and  pepper. 


ENTREMETS.  133 

Bonilli  Tongue. 

Boil  and  skin  the  tongue  the  day  before,  and  prepare 
in  the  same  way  as  bouilli  beef,  allowing  it  two  hours 
to  simmer. 

Stewed  Partridges, 

Place  two  partridges  in  a  small  kettle,  and  dredge 
with  salt,  pepper,  flour,  half  a  teaspoonful  of  mace,  half 
of  cloves,  and  cover  with  cold  water.  Cover  tight  and 
simmer  two  hours  Thicken  with  three  spoonfuls  of  flour, 
and  Rlir  in  two  spoonfuls  of  catsup  ;  simmer  one  hour 
longer  and  serve.  Grouse  and  pigeons  are  stewed  in  the 
same  manner.  Garnish  all  the  foregoing  dishes  with  paste 
cakes. 

Brown  Fricassee  of  Chicken. 

Out  two  chickens  or  old  fowl  into  handsome  pieces, 
and  parboil  them  in  just  water  enough  to  cover  them  ; 
when  they  are  tender,  take  them  up  and  drain  them  dry. 
Cut  a  pound  of  salt  pork  into  slices,  and  fry  them  brown  ; 
take  up  the  pork,  dredge  the  chicken  with  salt,  pepper, 
and  flour,  and  fry  a  dark  brown  in  the  pork  fat.  When 
the  chicken  is  all  fried,  stir  into  the  remaining  pork  fat 
half  a  cup  of  dry  flour  ;  stir  this  until  a  dark  brown,  then 
pour  on  it  one  quart  ol  the  liquor  in  which  the  chicken 
was  boiled.  (This  liquor  must  be  boiling.)  Season  with 
pepper  and  salt  to  taste.  Lay  the  chicken  in  this  gravy, 
and  simmer  twenty  minutes.  Garnish  the  dish  with 
boiled  rice. 


134 


THE   APPLEDORE    COOK   BOOK. 


White  Fricassee  of  Chicken, 

Boil  tbe  chicken  until  tender,  then  cut  it  into  Bmall 
pieces.  With  the  water  in  which  it  was  boiled  make 
a  gravy,  allowing  half  a  cup  of  flour  and  two  spoonfuls 
of  butter  to  every  quart  of  water.  Season  with  pepper 
and  salt;  turn  in  the  chicken,  and  let  it  boil  five  min- 
utes, and  serve.     Garnish  the  dish  with  boiled  rice. 

Chicken  Curry. 

Make  the  same  as  white  fricassee,  with  the  addition 
of  one  teaspoonful  of  Indian  curry  to  one  pint  of  gravy, 
if  it  is  liked  strong,  if  not,  half  a  teaspoonful.  Dissolve 
the  curry  in  a  little  water,  and  stir  in.  Garnish  the 
dish  with  rice.  Veal  and  mutton  can  be  curried  in  the 
same  manner. 


Chicken  Pie. 

Prepare  the  chicken  as  for  white  fricassee ;  turn  into 
a  deep  earthen  dish  and  cover  with  a  paste,  and  bake 
one  hour. 

f  Salad  Dressing. 

One  tablespoonful  of  mustard,  one  of  sugar,  one  tea- 
spoonful of  salt,  one  tenth  of  cayenne  pepper,  and  the 
yolks  of  three  uncooked  eggs.  Put  this  mixture  in  an 
earthen  dish  and  set  on  ice  ;  stir  with  a  wooden  or  sil- 
ver spoon  until  it  is  all  well  mixed,  then  add,  very 
gradually,  one  bottle  of  table  oil.     Stir  until  very  light ; 


ENTREMETS.  136 

then  stir  in  half  a  cup  of  vinegar.  One  cup  of  whipped 
cream  is  a  great  addition  to  it ;  stir  in  the  las^  thing 
Be  sure  that  you  stir  evenly,  and  one  way  all  the  time 
This  is  enough  for  four  quarts  of  salad. 

Broiled  Chicken. 

Split  down  the  back,  wash,  and  wipe  dry,  and  broil 
over  clear  coals  twenty-five  minutes.  Season  with  pep- 
per, salt  and   butter. 

Ohicken  Salad. 

Boil  tender  four  good-sized  chickens ;  when  cold,  cut 
off  the  white  meat,  and  chop  rather  coarse.  Cut  off  the 
whito  part  of  the  celery  and  chop  in  the  same  manner. 
To  two  quarts  and  a  pint  of  the  chicken  allow  one 
quart  and  a  pint  of  the  celery  and  a  spoonful  of  salt. 
Mix  well  together,  and  then  stir  in  part  of  the  dress- 
ing. Shape  the  salad  in  a  flat  dish,  and  pour  over  the 
remainder  of  the  dressing.  Garnish  with  hard  boiled 
eggs,  beets,  and  the  tops  of  the  celery. 

Lobster  Salad. 

Lobster  salad  is  made  the  same  as  chicken,  using 
lobster  instead  of  chicken,  and  lettuce  instead  of  celery. 

Ohicken  Patties. 

Make  the  shell  as  for  tarts,  only  larger,  and  prepare 
the  chicken  as  for  white  fricassee,  but  cutting  it  smaller. 


i?)6  THE    APPLEDORE    COOK    BOOK. 

anfl  taking  out  all  the  bones.     Fill  the  shells,  and  send 
to  the  table  immediately. 

Devilled  Tnrkey. 

Take  the  legs  (the  first  and  second  joints)  of  a  roast 
turkey  (if  underdone  they  are  still  better),  and  cut 
deep  gashes  in  them,  and  into  these  gashes  put  a  little 
mixed  mustard,  a  little  salt  and  cayenne  pepper  ;  lay  on 
the  gridiron  until  heated  through ;  then  place  on  a  very 
hot  dish,  and  spread  with  biitter.  Serve  immediately. 
Any  kind  of  fowl  may  be  served  in  the  same  way. 

Potted  Pigeon. 

Clean,  then  stuflP  the  pigeons  with  a  dressing  made 
as  for  turkey.  Sew  them  up  and  truss  ;  put  them  in 
kettle  with  water  enough  to  rover  them,  and  boil  half^ 
an  hoar,  then  take  up  and  drain  them.  Roll  them  in 
flour,  and  fry  brown  in  pork  fat  Thicken  the  liquor 
in  which  they  were  boiled  with  flour,  pepper,  salt, 
cloves,  mace,  and  catsup.  Put  the  pigeons  in  this 
gravy  and  simmer  two  hours.  Serve  in  the  gravy. 
Add   half  a   glass   of  claret  if  you    choose. 

Pigeon  Pie. 

Prepare  as  for  stewed  pigeons,  then  turn  into  a  deep 
earthen  dish,  and  cover  with  paste.  Bake  forty-five 
minutes. 


ENTREMETS.  1S7 

Quail  Pie. 

Lay  the  birds  in  a  deep  earthen  dish,  and  season 
with  pepper,  salt,  and  a  little  butter ;  then  dredge  in 
flour  Nearly  cover  with  cold  water ;  cover  with  a 
paste,  and  bake  one  hour. 

Snipe  Pie. 
Made  the  sa»ne  as  quail  pie. 

Oyster  Pie. 

Line  a  tin  plate  with  plain  paste,  and  then  put  in 
two  dozen  oysters,  sprinkle  with  a  little  pepper,  salt, 
and  grate  on  a  little  nutmeg.  Strew  in  a  little  butter, 
and  cover  with  a  rich  paste.  Bake  twenty  minutes,  and 
serve  immediately. 

Oyster  Patties. 

Make  the  shell  the  same  as  for  chicken  patties,  Put 
one  quart  of  oysters  in  a  basin  with  their  own  liquor, 
and  let  them  boil  three  minutes.  Season  with  a  little 
salt,  pepper,  and  a  heaping  spoonful  of  butter  ;  fill  the 
shells  with  this,  and  send  to  the  table  immediately. 

Oyster  Eoast. 

Cook  the  same  as  for  patties,  but  serve  on  buttered 
toast. 


138         THE  APPLEDORE  COOK  BOOK. 

Scalloped  Oysters, 

Put  a  layer  of  oysters  in  an  oval  dish,  and  ilredge 
in  a  little  salt,  pepper,  and  butter ;  then  a  layer  of 
rolled  cracker,  and  another  of  oysters  ;  dredge  the  oys- 
sters  as  before,  and  cover  with  cracker ;  over  the 
cracker  grate  a  little  nutmeg,  and  lay  on  small  pieces 
of  butter.  Bake  twenty  mirnites  in  a  quick  oven  ;  add 
a  glass  of  IVFaderia  wine  if  you  choose.  Allow  four 
crackers,  two  spoonfuls  of  butter,  and  one  teaspooioful 
of  pepper  to  one  quart  of  oysters.  Fill  the  dish  to 
within  an  inch  of  the  top 

Pried  Oysters. 

Drain  the  oysters  on  a  sieve  ;  roll  them  in  cracker 
crumbs,  and  fry  in  boiling  lard  a  light  brown.  Serve  on 
brown-bread  toast  When  you  desire  them  fried  in  bat- 
ter, make  one  as  for  apple  fritters,  and  fry  in  boiling 
lard.     Have  the  dishes  very  hot. 

Broiled  Oysters. 

Prepare  in  crumbs  as  for  frying,  and  broil  a  light 
brown.  Examine  oysters  carefully  to  see^tTiat  there  arc 
not  pieces  of  shell  among  them.  Some  oysters  need 
more  salt  than  others. 


Veal  Croquettes. 

Chop  Jin^  two  pounds  of  cold  veal;   season  with  one 
teaspoonful  of  pepper,  one   tablespoonful  of  salt,  one  of  i 


ENTREMETS.  139 

butt<^  Mix  "^ith  this  two  eggs  and  one  fourth  of  a 
cup  ol  water.  Mix  this  thoroughly,  and  make  into 
pear  shapes  about  the  size  of  an  egg.  Have  two  well- 
beaten  eggs  ;  dip  the  croquettes  into  them,  and  fry  a 
light  brown  in  boiling  lard. 

Eioe  Croquettes. 

Boil  one  cup  of  rice,  as  for  a  vegetable,  and  when 
cool,  mix  with  four  well-beaten  eggs,  one  grated  nut- 
meg, half  a  cup  of  sugar,  and  if  not  salt  enough,  a 
little  more  salt.  Make  into  pear  shapes  about  the  size 
of  an  eggf  then  dip  in  well-beaten  egg,  and  fry  in  lard 
a  light  brown. 

Macaroni  in  Cream. 

Wash  a  pint  of  macaroni,  and  then  put  in  a  L&sin 
with  cold  milk  ;  set  this  into  another  basin  with  some 
water,  and  let  it  stand  on  the  fire  twenty  minutes  ; 
then  take  off,  and  when  it  gets  cold,  stir  in  one  tea- 
spoonful  of  salt  and  three  well-beaten  eggs;  turn  th''« 
into  a  shallow  dish,  and  bake  twenty  minutes. 

Queen  Fritters. 

Into  half  a  pint  of  boiling  water  stir  half  a  cup  of  but 
ter,  and  when  this  boils  up,  stir  in  one  pint  of  flour  ;  let 
this  cook  about  five  minutes,  beating  well  all  the  time  ; 
then  take  off,  and  turn  into  an  earthen  dish.  When  this 
is  cool,  break  five  eggs  into  a  dish,  but  do  not  beat  them ; 
turn  one  third  of  the  egga   into  the  dish  with  the  paste, 


140  THE   APPLEDORE   COOK   BOOK. 

and  beat  all  together  with  the  hand.  When  this  is  well 
mixed,  turn  in  half  of  the  remainder  ;  beat  as  before,  and 
then  add  the  remainder  of  the  egg,  and  beat  twenty  min- 
utes. Drop  this  paste  in  teaspoonfuls  into  boiling  lard,  and 
fry  until  they  crack  open  (this  will  be  in  about  fifteen  or 
twenty  minutes).    Serve  with  or  without  sugar  and  wine. 

Plain  Fritters. 

Beat  to  a  froth  two  eggs,  and  stir  into  this  half  a  pint 
of  milk,  one  teaspoonful  of  salt,  two  cups  of  flour  ; 
beat  this  lightly,  and  drop  by  teaspoonfuls  into  boiling 
lard,  and  fry  a  light  brown, 

Apple  Fritters. 

Make  the  batter  as  for  plain  fritters.  Pare  and  core 
nice  tart  apples  ;  cut  them  in  thin  slices,  dip  them  in 
the  batter,  and  fry  brown. 

Pancakes. 

Beat  to  a  froth  three  egga  ;  stir  into  this  half  a  pint  j 
of  milk,  one  teaspoonful  of  salt,  and  three  tablespoonfule  of] 
flour.  Heat  the  frying-pan,  and  grease  well  with  butter; 
turn  one  third  of  the  batter  into  it,  and  fry  a  light 
brown  on  one  side,  shaking  the  pan  frequently  to  pre- 
vent burning.  When  brown  on  one  side,  turn  and 
brown  the  other.  When  done,  spread  with  jelly,  fold, 
and  serve  immediately.  You  can  omit  the  jelly,  and 
spread  with  sugar,  if  you  choose. 


PUDDINGS. 

Baltimore  Pudding. 

One  cup  of  molasses,  one  of  milk,  one  of  chopped  suet, 
one  of  chopped  raisins,  three  and  a  half  of  flour,  one  tea- 
spoonful  of  saleratus,  one  tablespoonful  of  cinnamon,  one 
teaspoonful  of  cloves,  one  of  mace,  one  of  allspice,  and 
one  grat^  nutmeg.  Beat  the  molasses,  suet,  raisins, 
and  spice  TOgether  ;  then  stir  in  the  milk,  in  which  dis- 
solve the  saleratus,  then  the  flour.  Steam  five  hours  or 
more.  You  cannot  steam  it  too  much.  This  pudding  is 
nicer  the  second  day  than  the  first.  Serve  with  wine 
sauce.  ,, 

Wedding  Pudding. 

One  cup  of  clear  salt  pork  chopped  fine,  one  of  chop- 
ped raisins,  two  of  sugar,  three  and  a  half  of  flour,  one 
of  milk,  one  teaspoonful  of  saleratus,  one  of  cloves,  one 
of  cinnamon.  Boat  together  the  pork,  sugar,  raisins, 
and  spice,  then  add  the  milk,  in  which  dissolve  the 
saleratus,  and  then  the  flour.  Steam  four  hours  or  more. 
Servo  with  rich  wine  sauce. 

141 


112 


THE   APPLEDORE   COOK   BOOK. 


Plum  Pudding. 

One  quart  of  bread  (bakers'  is  the  best),  one  quart 
of  milk,  six  eggs,  one  cup  of  brown  sugar,  one  of  mo- 
lasses, one  of  suet,  one  teaspoonful  each  of  cinnamon, 
clove,  allspice,  mace,  and  nutmeg,  one  cup  of  currants, 
one  of  raisins,  one  quarter  of  a  pound  of  citron.  Boil 
the  milk,  and  pour  on  the  bread  ;  let  this  i^nd  one 
hour;  then  stir  into  it  the  sugar,  spice,  suet,  raisins, 
and  currants ;  beat  the  eggs  to  a  froth,  and  stir  in. 
•  Have  ready  a  deep  earthen  pot  well  buttered,  and. turn 
the  mixture  into  it,  and  bake  four  hours,  or  steam  five. 
Serve  with  rich  wine  sauce. 


*  Ohristmas  Pudding. 

Ten  crackers,  one  quart  of  milk,  five  eggs^ne  pint  of 
^,  sugar,  one  and  a  half  cups  of  chopped  suet,  one  cup  of 
molasses,  one  cup  of  brandy,  one  spoonful  of  salt,  one 
nutmeg,  one  tablespoonful  of  cinnamon,  two  teaspoonfuls 
of  cloves,  two  of  allspice,  two  of  maSC,  two  of  currants, 
two  of  raisins,  and  a  quarter  of  a  pound  of  citron. 
Break  the  crackers  up  and  soak  in  the  milk  overnight. 
(Sot  in  a  cool  place  where  it  will  not  sour.)  In  the 
morning  mix  with  it  the  sugar,  molasses,  suet,  salt,  spice, 
brandy,  and  fruit.  Boil  or  steam  five  hours.  Serve  with 
.   a  rich  wine  sauce. 

Bread  and  Butter  Pudding. 

Butter  a  deep  pudding-di^h  ;  cut  a  small  brick  loaf  into 
thin  slices,  and  butter  them ;    lay  a  layer  of  them  in  the 


PUDDINGS.  143 


dish,  and  then  Jprinklo  with  raisins,  currants,  and  thin 
slices  of  citron,  then  another  layer  of  bread,  and  so  on, 
until  the  bread  is  alWlused ;  cover  with  a  custard 
made  with  nine  eggs,  one  cup  of  sugar,  three  pints  of 
milk,  two  teaspoonfuls  of  salt,  and  one  nutmeg.  Let  this 
stand  three  hours,  and  then  bake  one  hour  and  a  half 
in  a  moderate  oven.     Serve  with  a  rich  wine  sauce. 

Snow  Pudding. 

Soak  half  a  box  of  Cox's  sparkling  gelatine  in  half  a 
cup  of  cold  water  two  hours ;  pour  on  this  neaj-ly  a  pint 
of  boiling  water,  stir  until  the  gelatine  is  all  dissolved, 
and  then  stir  in  two  cups  of  sugar  and  the  juice  of  two 
large  lemons  ;  stir  this  a  few  minutes,  and  then  add  the 
whites  of  six  eggs.  Now  set  the  basin  into  another  of 
ice-water,  being  careful  not  to  let  it  come  over  the  basin 
in  which  the  mixture  is  Beat  this  until  it  is  white  and 
stiff;  turn  into  the  dish  in  which  it  is  to  be  served,  and 
set  on  the  ice  until^he  last  moment. 


Sauce  for   Snow  Pudding. 


Beat  together  the  yolks  of  six  eggs  and  half  a  cup  of 
sugar  ;  add  to  this  two  spoonfuls  milk  and  half  a  tea- 
spoonful  of  salt.  Put  one  pint  of  milk  into  a  small  pail ; 
set  ihe  pail  into  a  basin  of  boiling  water  (be  careful  that 
it  does  boil  into  the  milk)  ;  let  this  come  to  a  boil,  and 
then  stir  in  the  eggs.  Stir  this  two  minutes,  and  then 
take  off  and  set  in  ice-water  ;  stir  occasionally  until  coOl. 
Have  it  ice  cold  and  flavor  with  vanjila. 


144  THE    APPLEDORE    COOK    BOQK. 

Ooooanut  Pudding. 

One  quart  of  milk,  one  teaspoonful  of  butter,  the  yolks 
and  the  whites  of  three  eg^s,  one  cup  of  sugar,  one 
cocoanr.t  and  milk  of  cocoauut.  Bore  a  hole  in  the 
cocoanut  and  drain  out  the  milk  ;  then  crack  the  nut  and 
take  from  the  shell ;  pare  off  the  brown  skin  and  grate 
Butter  a  pudding-dish  and  lay  the  cocoanut  in  it,  then 
pour  over  it  the  custard.  (Scald  the  milk  before  making 
the  custard  )  Bake  in  a  moderate  oven  until  it  is  firm 
in  the  centre,  -which  you  can  tell  by  cutting  with  the 
handle  of  a  teaspoon.  Frost  immediately  upon  taking 
from  the  oven,  with  the  whites  of  two  eggs  and  one 
cup  of  sugar  beaten  to  a  stiff  froth. 

Oocoanut  Pudding,  No.  2. 

Six  eggs,  one  cup  of  sugar,  one  quart  of  milk,  one 
cocoanut;  milk  of  cocoanut.  Prepare  the  cocoanut  as 
for  No.  1.  Beat  the  eggs  and  sug^to  a  froth,  stir  in 
the  milk  and  then  the  cocoanut ;  bi(Br  a  pudding-disli, 
turn  in  the  mixture,  and  bake  twenty  or  thirty  minutes 
When  the  fresh  cocoanut  is  not  in  the  market,  use  one 
cup  of  the  desiccated  cocoanut  and  the  juice  of  one 
fresh  lemon 

Q-inger  Pudding. 

One  cup  of  butter,  two  of  sugar,  one  of  milk,  four  of 
flour,  one  tablespoonful  of  ginger,  one  teaspoonful  of 
saleratus,  two  of  cream  of  tartar,  four  eggs.     Beat  the 


"^^ 


)■ 


'  PUDDINGS.  145 

sugar  and  butter  to  a  cream,  then*  stir  in  the  eggs, 
which  are  well  beaten ;  then  the  milk,  and  last  the 
flour,  ill  which  the  saleratus,  ginger,  and  cream  of  tar- 
tar are  well  mixed.  Bake  in  a  pudding-dish  forty-five 
minutes.     Serve  with  lemon  or  vinegar  sauce. 

Beverly  Pudding. 

Pare,  boil,  and  mash  six  good-sized  potatoes;  pcui 
over  them  one  quart  of  boiling  milk  ;  stir  well,  and  let  it 
get  cold ;  then  add  to  it  the  yolks  of  five  eggs,  and 
the  whites  of  three,  beaten  with  one  large  cup  of  sugar, 
the  grated  rind  and  juice  of  two  lemons.  Bake  thirty 
minutes,  and  then  froat  with  the  whites  of  two  eggs  and 
one  cup  of  sugar  beaten  to  a  stifi*  froth  ;  set  back  in  the 
oven  until  it  is  a  delicate  brown,  then  set  away  to  cool. 
To  be  eaten  ice  cold. 

Lemon  Pudding. 

One  quart  of  milk,  a  piece  of  butter  the  size  of  au 
egg,  one  heaping  cup  of  sugar,  one  cup  of  ground  rice, 
the  rind  and  juice  of  two  lemons,  six  eggs.  Take  one 
cup  of  milk  from  the  quart,  and  put  the  remainder  in 
a  tin  pail  ;  set  the  pail  into  a  basin  of  boiling  water 
Wet  the  rice  with  the  cup  of  pold  milk,  and  when  the 
milk  begins  to  boil,  stir  it  into  it  with  one  teaspoonful 
of  salt ;  let  this  boil  ten  minutes,  then  take  off  and  let 
it  get  blood  warm.  Beat  the  eggs,  sugar,  and  lemon 
together,  and  stir  into  the  mixture.  Bake  in  a  buttered 
dish  half  an  hour.     To  be  eaten  cold. 


146 


THE    APPLEDORE    COOK    BOOK. 


Lemon  Pudding,  No.  2. 

One  cup  of  flour,  butter  the  size  of  a  small  egg,  three 
pints  of  milk,  eight  eggs,  the  grated  rind  of  fc»ur  and  the 
juice  of  two  lemons.  Rub  the  butter  and  flour  together, 
add  the  beaten  eggs,  and  stir  all  into  the  boiling  milk  ; 
set  this  away  to  cool,  and  when  cold,  add  the  lemon 
:ind  three  cups  of  sugar.  Line  the  pudding-dish  with 
paste,  or  not,  as  you  choose.  Bake  thirty  five  or  forty 
minutes. 

Oorn  Pudding. 

Put  one  quart  of  popped  corn  into  a  pudding-dish; 
stir  into  one  quart  of  milk  two  teaspoonfuls  of  salt,  and 
turn  the  milk  on  the  corn.  Bake  twenty  minutes.  Serve 
with  sugar  and  cream. 


Boiled  Cherry  Pudding. 

One  brick  loaf  soaked  until  soft  inipne  pint  of  new 
milk  ;  then  add  three  eggs  well  beaten,  and  one  quart 
of  ripe  cherries.  Boil  two  hours  and  a  half.  Serve  with 
either  wine  or  vinegar  sauce. 

Baked  Whortleberry  Pudding. 

One  cup  of  butter,  two  of  sugar,  four  of  flour,  one  of 
sour  milk,  five  ^eggs,  one  teaspoonful  of  saleratna,  four 
cups  of  berries.  Beat  the  sugar  and  butter  to  a  cream  ; 
men  add  the  eggs,  which  have  been  well  beaten,  then 
^he  milk,  in  which  the  saleratus  is  dissolved,  and  lastly. 


PUDDINGS.  147 

the   berries.     Bake    one    hour,    and    serve  with    a  rich 
wine  sauce. 

Appledore  Pudding. 

Butter  a  pudding-dish  and  line  it  with  stale  cake ; 
then  fill  it  within  three  inches  of  the  top  with  blue- 
berries, blackberries,  or  currants.  To  one  quart  of  blue- 
berries or  blackberries  allow  half  a  cup  of  sugar,  if  cur- 
rants allow  one  cupful.  Cover  the  whole  with  cake, 
and  wet  with  half  a  tumbler  of  wine.  Bake  half  an  hour, 
and  frost  with  the  whites  of  two  eggs  and  one  cup  of 
sugar  beaten  to  a  stiff  froth  ;  set  back  in  the  oven,  and 
bake  a  light  brown.     To  be  eaten  without  sauce. 

Bird's  Nest  Pudding. 

Pare  and  core  six  large  apples  (being  careful  not  to 
break  them).  Make  a  syrup  of  one  quart  of  water  and 
one  cup  of  sugar;  simmer  the  apples  in  this  until  they 
are  tender,  but  not  so  tender  but  that  they  will  keep 
their  shape  ;  lay  them  in  a  pudding-dish,  and  cover  with 
a  custard  made  with  one  quart  of  milk,  five  eggs,  and 
three  spoonfuls  of  sugar.  Bake  until  the  custard  is  firm. 
May  be  eaten  either  cold  or  hot,  and  without  sauce. 

Eice  Meringue. 

Two  cups  of  boiled  rice,  one  quart  of  milk,  the  yolk? 
of  six  eggs  and  the  whites  of  four,  two  spoonfuls  of  sugar 
one  teaspoonful  of  salt,  half  a  teaspoonful  of  the  extract 
of  lemon.     Bake  thirty-five  minutes  ;  then  frost  with  the 


m 


THE    APPLEtJORE    COOK    BOOK. 


whites  of  two  eggs,  one  and  a  half  cups  of  sugar,  one 
tablespoonful  of  corn  starch,  beaten  to  a  stiff  froth. 
Flavor  with  lemon.  Bake  a  light  brown,  and  serve  hot 
without  sauce. 

Pavilion  Pudding. 

Lay  in  a  mould  alternate  layers  of  fruit  and  silver 
cake.  (Cut  the  slices  about  two  inches  thick.)  Make 
a  custard  with  six  eggs,  one  quart  of  milk,  and  one 
teaspoonful  of  salt.  Pour  this  over  the  cake,  and  let  it 
stand  in  a  cool  place  two  hours ;  then  steam  three 
hours.     Serve  with  a  rich  sauce. 

Frozen  Pudding. 

Place  in  a  mould  slices  of  light  cake,  and  between 
hem  any  kind  of  preserves ;  when  the  mould  is  nearly 
Ull,  cover  with  cold  soft  custard.  (Dissolve  a  spoonful 
of  gelatine  in  the  custard  when  you  make  it.)  Cover 
the  mould  and  pack  in  a  box  of  salt  and  ice,  as  you 
would  ice  cream.  Let  this  stand  in  the  salt  and  ice 
five  hours.  When  you  dish  it  dip  the  mould  in  a  pail 
of  hot  water  for  one  instant,  wipe  the  mould,  take  off 
the  cover,  and  turn  the  pudding  out.  Serve  immedi- 
ately. Be  sure  that  the  cover  of  the  mould  is  so  tight 
that  it  will  not  admit  one  drop  of  water.  It  should  be . 
made  of  block  tin. 

Fruit  Pudding. 

Take  one  quart  of  cake  crumbs  and  mix  with  a  custard 
made  of  a  pint  and  a  half  of  milk,  four   eggs,  one  spoon- 


PUDDINGS.  149 

ful  of  sugar,  two  spoonfuls  of  wine,  and  a  little  nutmeg  ; 
let  this  stand  half  an  hour,  and  then  stir  in  half  a  cup 
of  currants,  one  cup  of  raisins,  and  a  few  strips  of  citron. 
Butter  a  pudding-dish  and  turn  in  this  mixture.  Bake 
one  hour.     Serve  with   a  rich  wine  sauce. 

Almond  Pudding. 

Pound  to  a  paste  one  pint  of  blanched  almonds. 
Boil  one  quart  of  milk,  and  into  it,  while  boiling,  stir 
in  the  almonds  and  two  spoonfuls  of  flour,  mixed 
with  cold  milk,  one  teaspoonful  of  salt ;  cook  this  ten 
minutes.  Let  this  get  cool,  and  add  five  well -beaten 
eggs  and  half  a  teaspoonful  of  bitter  almond,  with  one 
cup  of  sugar.     Bake  thirty  minutes.     Serve  cold  or  hot. 

Sunderland  Pudding. 

Beat  to  a  froth  six  eggs.  Mix  gradually  one  quart  of 
milk  with  one  cup  of  flour ;  stir  into  this  the  eggs  and 
one  teaspoonful  of  salt.  Bake  twenty  minutes  in  little 
earthen  cups,  such  as  you  bake  drop  cakes  in.  Serve 
immediately  with  rich  sauce. 

Pine  Apple  Pudding. 

Butter  a  pudding  dish,  and  line  the  sides  with  slices 
of  stale  sponge  cake.  Pare  and  cut  a  large  pineapple  into 
thin  slices;  place  a  layer  of  it  in  the  bottom  of  the  dish, 
and  sprinkle  with  sugar,  then  another  layer,  and  so  on. 


150 


THE    APPLEDORE    COOK   BOOK. 


until  the  dish  is  Dearly  full ;  then  pour  over  the  whcle 
two  thirds  of  a  cup  of  cold  water,  and  cover  the  whole 
with  slices  of  cake  which  have  been  dipped  in  cold 
water.  Cover  the  whole  with  a  plate,  and  bake  slowly 
two  hours.  Serve  with  sugar  and  cream.  (Use  in  all 
one  cup  of  sugar.)     Bread  may  be  used  instead  of  cake. 


Omelet  Souffle. 

Beat  together  the  yolks  of  four  eggs  and  two  spoon- 
fuls of  sugar ;  then  beat  to  a  froth  the  whites  of  eight 
eggs  and  stir  into  the  yolks  and  sugar.  Flavor  with 
half  a  teaspounful  of  bitter  almond.  Turn  into  a 
buttered  dish  aj)d  bake  twelve  minutes.     Serve  instantly 


PIES. 

Puff  Paste. 

Two  cups  of  butter,  one  quart  of  flour,  one  tablespoon- 
ful  of  salt,  one  of  powdered  sugar.  Wash  the  butter  in 
cold  water  until  it  is  light  and  waxy  ;  divide  into  two 
parts  and  set  in  the  ice  chest  one  hour.  Mix  the  sugar 
and  salt  with  the  dry  flour,  and  then  wet  with  ice-water 
enough  to  make  a  soft  paste  (mix  with  a  knife,  and  use 
the  hands  as  little  as  possible)  ;  roll  this  on  the  board 
with  the  rolling-pin,  about  half  an  inch  thick  ;  now  cut 
one  of  the  cakes  of  washed  butter  into  thin  slices,  and 
6-pread  on  the  paste  ;  dredge  with  flour  and  fold  up ;  then 
pound  lightly  with  the  pin,  and  then  roll  out  as  before, 
and  spread  the  second  cake  of  butter  the  same  as  the 
first ;  dredge  and  fold  again  ;  now  roll  thin  as  before, 
and  then  roll  up  and  place  on  a  plate,  and  set  in  the  ice 
chest  one  or  two  hours.  When  ready  to  cover  the  pie, 
cut  just  enough  from  the  end  of  the  roll  to  cover  the  pie  ; 
sprinkle  the  board  with  a  little  flour,  place  the  paste  upon 
it,  and  fiour  the  rolling-pin  with  the  hand  ;  now  roW  from 
you,  and  towards  your  left  hand  ;  roll  very  lightly  until 
the  right  size  ;  then  cover  and  bake  immediately.  Quick- 
ne9if  w>.d  elasticity  are  very  important,  also  the  washing 

X5X 


152 


THE    APPLEDORE    COOK    BOOK. 


of  the  butter,  Ubc  as  little  flour  as  possible  in  rolling  the 
paste ;  always  make  it  in  a  cool  room.  It  is  a  mistake 
to  think  the  paste  must  be  hard  to  be  good  ;  always  have 
it  soft  enough  to  roll  easily. 

Green  Apple  Pies. 

Pare,  qmarter,  core,  and  stew  nice  tart  apples  in  water 
enough  to  prevent  them  from  burning.  When  tender, 
sweeten  very  sweet  with  white  sugar,  fill  the  pie-plate, 
which  has  been  lined  and  edged  with  paste,  grate  on  a 
little  nutmeg,  cover  and  bake  forty-five  minutes. 

Dried  Apple  Pies. 

Pick  and  wash  one  quart  of  dried  apples,  and  put  in  a 
porcelain  kettle  with  two  quarts  of  water  and  two  of 
cider;  let  this  stand  over  night,  and  in  the  morning 
place  on  the  fire  and  simmer  three  hours;  then  lay  in 
(bat  do  not  stir)  two  quarts  of  sugar,  and  simmer  two 
hours  longer ;  then  turn  into  a  stone  pot,  and  put 
away  for  use.     Make  the  pies  the  same  as  green  apple. 


Peach  Pies. 

Lino  the  plate  with  plain  paste,  and  lay  in  the  plate 
five  peaches,  which  just  press  between  the  fingers,  but 
do  not  take  out  the  stones,  as  they  flavor  the  pie  ;  now 
fill  the  plate  with  peaches  which  have  been  cut  in  two 
and  the  stones  taken  out.     Sift  over  this  a  small  cup  of 


PIES.  153 

sugar,  and  then  add  two  spoonfuls  of  water.  Cover  and 
bake  in  a  moderate  oven  one  hour.  Do  not  peel  tho 
peaches  ;   they  are  very  much  better  not  to  be. 

Plnm  Pies. 
Made  the  same  as  peach. 

Mince  Pies. 

Two  pounds  of  tender  lean  beef;  chop  it  while  raw 
very  fine ;  take  one  cupful  of  chopped  suet,  two  pint 
bowlfuls  of  chopped  apple,  one  of  stoned  raisins,  half  a 
bowlful  of  currants,  half  a  pound  of  citron,  one  bowlful 
of  sugar,  one  half  of  molasses,  two  tablespoonfuls  of 
mace,  two  of  cinnamon,  one  of  allspice,  one  of  cloves, 
four  grated  nutmegs,  three  tablespoonfuls  of  salt.  Mi> 
all  this  thoroughly  with  the  hands,  and  then  add  one 
quart  of  cider  Put  the  mixture  in  a  large  earthen  pan, 
and  place  over  a  kettle  of  boiling  water  and  scald  ;  if 
there  is  not  sugar  and  spice  enough,  season  to  taste. 
When  scalded,  stir  in  one  pint  of  wine  and  half  a  pint  of 
brandy.  Do  not  let  any  one  kind  of  spice  predomir'ate. 
If  not  moist  enough,  use  more  cider.  Prepare  the  plates 
as  for  apple  pies,  and  spread  in  a  cupful  of  the  mince 
meat  and  cover  with  a  rich  pufi"  paste.     Bake  one  hour. 

Lemon  Pies. 

Line  a  medium-sized  plate  with  plain  paste,  and  rim 
with  three  thicknesses  of  puff  paste  ;  set  the  plate  in  a  cool 


154  THE    ArPLEDORE    COOK    BOOK. 

place  until  the  filling  is  ready.  Beat  to  a  froth  one  tea- 
cup of  sugar,  the  rind  and  juice  of  one  lemon,  and  the 
yolks  of  two  eggs  ;  then  beat  the  whites  of  two  eggs  to 
a  stiff  froth,  and  stir  in  with  one  spoonful  of  milk ;  turn 
this  into  the  plate  which  you  have  prepared,  and  bake 
in  a  moderate  oven  forty-five  minutes.  Or  you  may  line 
a  deep  plate  with  plain  paste,  as  for  squash  pies,  and 
turn  the  mixture  into  it,  and  bake  forty  minutes.  This 
is  very  nice  if  the  directions  are  exactly  followed . 

Lemon  Pies,  No.  2 

The  juice  of  two  and  the  rind  of  three  lemons,  one  cup 
of  butter,  one  and  a  half  of  sugar,  eight  eggs.  Beat  the 
sugar,  butter,  lemons,  and  the  yolks  of  the  eggs  together ; 
then  add  the  whites  beaten  to  a  stiff  froth.  Bake  in  deep 
plates,  line  with  plain  paste,  fifty  minutes  in  a  moderate 
oven. 

Marlborough  Pies. 

Steam  until  tender  six  good-sized  tart  apples,  and  then 
run  them  through  the  cullender ;  stir  in,  while  they  arc 
hot,  one  spoonful  of  butter ;  when  cool,  stir  in  the  yolks 
of  three  eggs,  the  rind  and  juice  of  one  lemon,  and  one 
teacup  of  sugar,  which  have  been  beaten  together.  Bake 
in  a  moderate  oven  forty  minutes,  in  a  deep  plate,  as 
squash  pies.  Cut  and  bake  little  cakes  of  puff  paste,  and 
when  the  pie  is  cold,  garnish  it  with  them. 


PUDDING  SAUCES. 

Eich  Wine  Sauce. 

Beat  to  a  cream  half  a  cup  of  butter,  and  very  grad- 
ually beat  in  one  cup  of  sugar,  one  spoonful  of  corn 
starch,  one  wineglass  of  wine,  and  the  white  of  one 
egg.  When  this  is  a  perfect  froth,  stir  in  one  third 
of  a  cup  of  boiling  water  ;  set  this  in  warm  water  for 
two  minutes,  stirring  all  the  while,  and  then  serve. 

Plain  "Wine  Sauce. 

Put  into  a  sauce-pan  one  cup  of  sugar  and  one  cup 
of  water ;  grate  into  this  half  a  nutmeg,  and  put  on  the 
fire  to  simmer ;  let  it  simmer  half  an  hour,  and  then  add 
one  glass  of  wine  ;  simmer  ten  minutes  longer,  and  serve. 

Lemon  Sauce. 

Beat  to  a  froth  one  spoonful  of  butter,  one  cup  of 
sugar,  one  spoonful  of  corn  starch,  and  two  eggs. 
When  very  smooth  and  light,  add  one  cup  of  boiling 
water.  Set  the  basin  into  boiling  water,  and  stir  five 
minutes.     Season  with  lemon,  and  serve 

156 


156         THE  APPLEDORE  COOK  BOOK. 

Vinegar  Sauce. 

Oue  cup  of  boiling  water,  one  of  sugar,  one  table- 
spoonful  of  flour,  one  of  vinegar,  and  a  little  nutmeg. 
Mix  the  flour  with  a  little  cold  water,  and  stir  into 
the  boiling  sugar  and  water ;  then  stir  in  the  vinegar 
and  nutmeg,  and  boil  twenty  minutes.  Wine  sauce  is 
very  good  made  in  this  manner,  using  wine  instead  of 
vinegar.     Season  with  a  little  salt. 


I 


DISHES  FOR  THE  SICK. 

Beef  Tea. 

Cut  half  a  pound  of  lean  beef  into  vety  small  pieces  ; 
do  not  have  a  grain  of  fat  on  it,  and  put  into  a  bottle 
that  has  a  large  opening  (an  olive  or  horseradish  bottle 
will  be  nice)  ;  put  in  half  a  cup  of  cold  water,  and  cork 
tight ;  set  this  in  a  basin  of  cold  water,  and  place  on 
the  fire  where  it  will  come  to  a  boiling  point,  but  not 
boil ;  keep  it  at  this  temperature  for  two  hours,  then 
strain,  and  season  with  salt. 

Ohicken  Broth. 

Put  the  bones  and  about  one  pound  of  the  lean  meat 
of  chicken  into  a  sauce-pan  with  three  pints  of  water. 
When  it  comes  to  a  boil,  skim  well.  Simmer  three 
hours,  and  strain  and  salt.  If  the  patient  can  bear  it, 
a  little  rice  or  tapioca  boiled  with  it  is  an  improvement. 

Oatmeal  Grnel. 

Into  one  quart  of  boiling  water,  sprinkle  two  table- 
spoonfuls  of  oatmeal ;  let  this  boil  forty  minutes  ;  season 


lob  THE    APPLEDORE    COOK    BOOK. 

with  salt,  strain  and  serve.     If  sugar,  milk,  or  cream  is 
wished,  it  may  be  added. 

Indian  Meal  Gruel. 

One  quart  of  boiling  water ;  stir  into  this  one  spoon- 
ful of  flour  and  two  of  Indian  meal,  mixed  with  a  little 
cold  water  Boil  thirty  minutes.  Season  with  salt,  and 
strain.  Use  sugar  and  cream  if  you  choose.  If  flour  is 
not  liked,  use  another  spoonful  of  meal  instead. 

Plum  Porridge. 

Into  one  quart  of  boiling  milk  stir  two  spoonfuls  of 
flour  mixed  with  cold  milk ;  put  in  a  handful  of  raisins 
and  a  little  grated  nutmeg.  Boil  twenty  minutes.  Sea- 
son with  salt  and  strain. 

Oom  Tea. 

Brown  and  pound  in  a  mortar,  one  cup  of  sweet  dry 
corn  ;  pour  on  this  two  cups  of  boiling  water,  and  steep 
fifteen  minutes.  This  is  very  light  and  nutritious,  and 
can  be  taken  where  the  patient  is  very  weak. 

Oream  Toast. 

Heat  half  a  cup  of  cream,  and  season  with  salt. 
Toast  two  slices  of  bread  a  light  brown,  and  pour  the 
cream  over  it.     Serve  immediately. 


DISHES   FOR    THE    SICK.  159 

Wine  Whey. 

Let  one  cup  of  new  milk  come  to  a  boil,  and  then 
Btir  in  half  a  wineglass  of  sherry  wine.  Boil  a  moment 
and  strain. 

Vinegar  Whey, 

Boil  one  cup  of  milk,  and  stir  in  one  spoonful  of  vin 
egar;  if  this  does  not  make  it  whey,  stir  in  a  littl? 
more;  when  it  curdles,  strain. 

Sour  Milk  Whey. 

To  one  cup  of  boiling  sweet  milk,  and  one  cup  of 
sour  milk,  and  strain. 

A  Good  Drink  for  the  Lungs. 

Wash  clean  a  few  pieces  of  Irish  moss ;  put  it  in  a 
pitcher,  and  pour  over  it  two  cups  of  boiling  water. 
Set  where  it  will  keep  at  the  boiling  point,  but  not 
boil  for  two  hours.  Strain,  and  squeeze  into  it  the 
juice  of  one  lemon.  Sweeten  to  taste.  If  the  patient 
cannot  take  lemon,  flavor  with  wine,  vanilla,  or  nutmeg. 

Another  Drink. 

Beat  lightly  one  egg  and  one  spoonful  of  sugar.  Stir 
into  this  one  cup  of  new  milk,  half  a  wineglass  of  wine, 
and  a  little  nutmeg.     This  is  nice  without  the  wine. 


160  THE    APPLEDORE    COOK    BOOK. 

Another  Drink. 

Upon  one  teaspoonful  of  slippery-elm,  pour  one  cup 
of  boiling  water,  strain,  and  season  as  Irish  moss. 

Lemonade. 

The  juice  of  one  lemon  and  one  spoonful  of  sugar. 
Pour  on  this  cne  cup  of  boiling  water,  and  set  away  to 
cool. 

Another  Beef  Tea. 

Cut  a  pound  of  lean  beef  (the  round  is  the  best)  into 
dice.  Put  into  a  sauce-pan,  with  a  teaspoonful  of  salt, 
one  of  flour,  and  one  fourth  of  pepper.  Pour  on  this  a 
large  pint  of  cold  water.  Let  it  stand  an  hour  or  two, 
then  put  on  the  fire  ;  bring  slowly  to  a  boil,  and  boil 
slowly  an  hour.  If  it  has  boiled  away  too  much,  add  a 
little  hot  water  ;  but  this  rather  hurts  it.  Skim  off  care- 
fully every  particle  of  fat.  This  tea  is  more  palatable 
than  the  other,  and  can  be  taken  by  those  not  extremely 
sick. 

Sack  Posset, 

^ound  one  Boston  cracker,  or  one  soda  biscuit.  Fnt 
it  in  a  pint  of  cold  milk ;  set  on  the  fire,  and  simmer 
fifteen  minutes.  Beat  together  one  egg,  one  wineglass 
of  wine,  a  little  sugar,  salt,  and  nutmeg.  Turn  this 
into  the  simmering  milk,  stirring  constantly  ;  boil  up 
once,  and  take  from  the  fire  immediately 


DESSERTS. 

Charlotte  Russe. 

Cut  Btak  sponge  cake  into  slices  about  half  an  inch 
tliick,  and  line  three  moulds  with  it,  having  a  space  of 
half  an  inch  between  each  slice  ;  set  the  moulds  where 
they  will  not  be  disturbed  until  the  filling  is  ready.  N:.w 
take  a  deep  tin  pan  and  fill  about  one  third  full  of  either 
snow  or  pounded  ice,  and  into  this  set  another  pan  that 
will  hold  at  least  four  quarts.  Into  a  deep  bowl  nr  pail, 
put  one  pint  and  a  half  of  cream  (if  the  cream  is  thick 
take  t)nc  pint  of  cream  and  half  a  pint  oimilk),  whip  the 
cream  to  a  froth,  and  when  the  bowl  is  full,  skim  the  froth 
into  the  pan  which  is  setting  on  the  ice  ;  keep  on  doing 
this  until  the  cream  is  all  froth;  now  with  the  spoon  draw 
the  froth  to  one  side,  and  you  shall  find  that  there  is  some 
of  the  cream  which  has  gone  back  to  milk ;  turn  this  into 
the  bowl  again,  and  whip  as  before  ;  when  the  cream  is  all 
whipped,  stir  into  it  two  thirds  of  a  cup  of  powdered 
sugar,  one  teaspoonful  of  vanilla,  and  half  a  box  of  gela- 
tine, which  has  been  soaked  in  cold  water,  enough  to 
cover  it,  one  hour,  and  then  dissolved  in  boiling  water 
enough  to  dissolve  it,  which  will  be  nearly  half  a  cupful  ; 
stir  all  this  from  the  bottom  of  the  pan  until  it  begins  to 
grow  stiff;  then  fill  the  moulds,  and  set  them  on  the  ice 
in  the  pan  for  one  hour,  or  until  they  are  sent  to  the  table. 

161 


i 


162 


THE    APPLEDORE    COOK    BOOK. 


When  ready  to  dish  them,  just  loosen  them  at  the  sides, 
and  turn  out  on  a  flat  dish.  Have  the  cream  ice  cold 
when  3'ou  begin  to  whip  it ;  it  is  a  good  plan  to  put  a 
lump  of  ice  into  the  cream  while  you  are  whipping  it. 

The  directions  being  so  long,  may  make  it  appear  to  be 
a  long  and  hard  process;  but  it  is  not  so,  for  it  is  easily 
and  quickly  made.  The  whip-churn  you  can  get  made 
at  your  tinman's  for  a  trifle,  and  as  it  will  be  found  neces- 
sary to  have  one  to  make  many  of  these  dishes  1  give 
below  directions  for  making  it 


A,  is  a  hollow  cylirder  of  tin,  perforated  in 
the  bottom  and  upon  the  sides,  as  repre- 
sented above. 

B,  handle. 

C,  dash  of  tin,  and  perforated  like  the  bottom 
of  the  cylinder. 

D,  cover,  fitting  cloi=e  upon  the  upper  end  of 
tho  cylinder.  Ilavi  the  cylinder  three  inches 
in  diameter  and  ten  inches  in  height :  the 
dash  two  and  thr.^e-i|uarter.s  inches  in  diam- 
eter, and  ti.e  handle  thirteen  inches  long. 
To  be  mado  of  block  tin.  With  care  this 
will  last  in  a  private  family  fifty  years. 


Note.  —The  whip-churn,  for  making  Charlotte  Russe  and  creams, 
can  be  procured  at  Sweetser  and  Clarks.  Market  Street,  Portsmouth. 
N.  U.,  and  at  F.  A.  Walker  &  Co.V,  83  and  85  Cornhill,  and  Nos  6 
&  H  BratUc  Street,  Boston,  Mass. 

Holland  Oream. 
Make  the  same  as  Charlotte  Russe,  omitting  the  cake 
and  vanilla.     Flavor   with  half  a  wineglass  of    Holland 
gin.     Shape  in  blauc-mange  moulds. 


J 


DESSERTS.  168 

Lemon  Oream. 

The  grated  rind  of  one  and  the  juir'e  of  two  lemons, 
a  pint  of  water,  one  pint  of  sugar,  six  eggs.  Beat  the 
whites  of  the  eggs  and  the  lemon  together,  then  add  the 
water;  let  this  stand  one  hour;  then  stir  in  the  pint  of 
sugar  and  the  yolks  of  the  six  eggs,  and  place  over 
a  gentle  fire,  until  it  thickens.  Stir  continually.  When 
it  is  thick,  set  one  side  until  it  is  cool  enough  to  turn  into 
glasses  ;  then  fill  the  glasses,  and  set  where  t^ey  will 
get  I'cry  cold 

Velvet  Oream. 

Make  tlic  same  as  Charlotte  Russe,  omitting  the  cake 
and  vaniha,  and  flavoring  with  half  a  wineglass  of  wine. 
Shape  in  blanc-mange  moulds. 

Italian  Oream. 

Make  the  same  as  Charlotte  Kusse,  omitting  the  cake, 
and  adding  five  well  beaten  eggs.  Shape  in  blanc-mange 
moulds 

Chocolate  Oream. 

Soak  one  box  of  gelatine  in  cold  water  enough  to 
cover  it  one  hour.  Put  one  quart  of  rich  milk  into  a  tin 
pail,  and  set  in  a  kettle  with  hot  water  to  boil. 
Scrape  two  ounces  of  French  chocolate,  and  mix  with 
eight  spoonfuls  of  sugar  ;  wet  this  with  two  spoonfuls 
of  the  boiling  milk,  and  rub  with  the  bowl  of  the  spoon 
until  a  smooth  paste,  then  stir  into  the  boiling  milk ; 
now  stir  in  the  gelatine,  and  then  stir   in  the  yolks  of 


i 


164        THE  APPLEDORE  COOK  BOOK. 

ten  well  beaten  eggs ;   stir    three   minutes,  take  off  and 
strain  ;   set  in  a  pan  of  ice  water  ;  stir  for  ten  minutes, 
then  add  two  spoonfuls  of  vanilla,  and    put  into  blanc-] 
mange  moulds ;   set  away  on    the   ice  for    three    hours. 
Serve  with  sugar   and  cream. 


I 


Blanc-mange  made  with  Grelatine. 

Soak  a  box  of  gelatine  in  cold  water  enough  to  cover 
it  one  hour.  Put  three  pints  of  milk  in  a  tin  pail,  and 
set  in  a  kettle  with  hot  water  ;  when  the  milk  comes  to  . 
a  boil,  stir  in  the  gelatine  and  two  spoonfuls  of  sugar.  ^ 
Flavor  with  vanilla  or  lemon,  strain  into  blancmange 
moulds,  and  when  cool,  set  on  ice  to  harden.  Make 
this,  if  possible,  the  day  before  it  is  to  be  used.  Serve 
with  sugar  and  cream. 

Moss  Blanc-mange. 

Free  from  pebbles  and  seaweed,  and  wash  in  several 
waters  one  cup  of  Irish  moss  (get  that  that  is  not  pressed); 
let  it  soak  in  cold  water  one  hour,  then  tie  up  in  a  mus- 
lin bag,  and  put  in  a  tin  pail  with  three  quarts  of  new 
milk.  Set  the  pail  in  a  kettle  with  hot  water,  and  boil 
thirty  minutes ;  after  it  comes  to  a  boil,  stirring  occa- 
sionally. Press  the  bag  between  the  side  of  the  pail  and 
the  spoon,  to  get  out  all  the  gluten  ;  stir  in  a  teaspoon-  1 
ful  of  salt,  half  a  cup  of  sugar,  and  flavor  with  anything 
you  please.  Turn  into  blanc-mange  moulds,  and  set 
away  to  cool.  Serve  with  sugar  and  cream.  This  is 
the  best  kind  of  blanc-mange. 


DESSERTS.  165 

Blanc-mange  in  Wine  Sauce. 

Put  oue  quart  of  new  milk  into  a  basiu,  and  set  the 
basin  in  another  with  hot  water.  When  the  milk  comes 
to  a  boil,  stir  in  four  spoonfuls  of  corn  starch,  mixed  with 
half  a  cup  of  milk  and  one  teaspoon  of  salt ;  stir  and 
boil  lor  ten  miuutes,  and  then  turn  into  a  blanc-mange 
mould.  Set  away  to  cool.  When  time  to  serve,  turn 
into  a  deep  dessert-d;sh,  and  pour  over  it  the  following 
sauce  :  Beat  to  a  cream  the  yolks  of  two  eggs,  one 
heaping  cup  of  sugar,  and  a  wineglass  of  wine  ;  then 
stir  in  the  whites  of  two  eggs,  beaten  to  a  stiff  froth. 
Serve  immediately.  Always  dip  the  moulds  in  cold 
water  before  filling  them  with  blanc-mange  or  cream. 

Wine  Jelly. 

Soak  one  box  of  gelatine  in  half  a  pint  of  cold  water 
two  hours  ;  then  pour  on  a  pint  and  a  half  of  boiling 
water,  and  stir  until  the  gelatine  is  all  dissolved,  but 
do  not  set  near  the  fire  ;  now  add  the  juice  of  two 
lemons,  and  sweeten  to  your  taste.  Wring  a  piece  of 
thin  muslin  out  of  hot  water,  and  lay  in  a  fine  s  rainer ; 
strain  the  jelly  through  this  (after  adding  one  pint  of 
wine  to  it).     Make  the  day  before  using. 

Lemon  Jelly. 

Make  the  same  as  wine  jelly,  using  the  juice  of  eight 
lemons,  and  one  pint  more  water  instead  of  the  wine. 
This  is  very  handsome  when  you  make  half  of  each  kind, 


i 


166  THK    APPLEDORE    COOK   BOOK. 

and  cut  it  up  in  small  squares,  and  fill  wineglasses  with 
it.  Put  half  of  each  kind  on  a  plate.  Wine  jelly  may 
be  colored  a  bright  pink  by  using  cochineal ;  yellow, 
by  using  tincture  of  saffron,  and  green,  by  using  the 
juice  of  spinage  ;  but  I  would  not  recommond  the  use 
of  any  coloring 

Soft  Custard. 

Put  one  quart  of  new  milk  into  a  tin  pail,  and  set  the 
pail  into  a  kettle  with  boiling  water,  and  sweeten  with 
one  cup  of  sugar.  Beat  well  the  yolks  of  ten,  and  the 
whites  of  four  eggs,  and  mix  with  them  half  a  cup  of 
cold  milk.  When  the  milk  comes  to  a  boil,  strain  the 
eggs  into  it  and  stir  two  minutes  ;  then  take  off  and 
tuin  into  a  pitcher ;  set  the  pitcher  in  ice  water,  and 
stir  until   cool.     Flavor  with  vanilla.     Serve  in  glasses. 

Almond  Custard. 

Almond  custard  made  in  the  same  way,  using  the 
yolks  of  iourteen  eggs  and  no  whites,  and  flavor  with 
one  teaspoonful  of  bitter  almond. 

Snowball  Custard. 

Snowball  custards  are  made  the  same  as  soft.  Beat 
the  whites  of  six  eggs  to  a  stiff  froth,  and  drop  into 
clear  boiling  water  ;  boil  two  minutes,  and  skim  out ;  let 
it  drain,  and  when  the  custard  is  put  in  glasses  heap  this 
on  top.     They  make  the  dish  look  very  handsome. 


DESSERTS.  167 


Chocolate  Oustard. 


Set  one  quart  of  milk  on  to  boil  as  before  directed. 
Scrape  with  a  knife  one  ounce  of  nice  chocolate,  and 
mix  with  one  heaping  cup  of  sugar ;  wet  this  with  two 
spoonfuls  of  boiling  milk  ;  -work  this  into  a  paste  with 
the  back  of  the  spoon,  and  stir  into  the  boiling  milk, 
and  then  stir  in  six  wcll-bcaten  eggs  ;  stir  three  min- 
utes, and  then  strain.  Set  in  cold  water  and  stir  oc- 
casionally, until  cold,  then  stir  in  two  teaspoons  of 
vanilla.     Serve  in  glasses. 

Coffee  Oustard. 

Tie  one  cup  of  ground  coffee  in  a  piece  of  muslin, 
and  put  on  to  boil  with  one  quart  of  milk  ;  let  it  boil 
ten  minutes  after  the  milk  comes  to  a  boil;  then  take 
out  and  stir  in  one  heaping  cup  of  sugar,  and  the  whites 
of  four  and  the  yolks  of  eight  eggs  ;  stir  two  minutes 
and  strain  ;  set  in  cold  water,  and  stir  occasionally  until 
cool.  Serve  in  glass.  All  custards  are  improved  by  a 
very  little  salt. 

Steamed  Custards. 

Make  the  same  as  for  baked,  and  steam  until  they  are 
firm  in  the  centre. 

Baked  Custards. 

One  quart  of  milk,  five  eggs,  two  thirds  of  a  cup  of 
sugar,  one  teaspoonful  of  salt.     Fill  the  cups,  and  grate 


i 


\ 


168         THE  APPLEDORE  COOK  BOOK. 

ovor  them  a  little  nutmeg;  then  place  in  a  deep  pan, 
with  warm  water.  Bake  in  a  moderate  oven  until  they 
are  firm  iii  the  centre. 

Floating  Island. 

Make  the  same  as  snowball  custard,  and  serve  in  a 
deep  glass  dish,  with  the  whites  of  the  eggs  heaped  in 
the  centre. 

Apple  Snow. 

Pare,  slice,  and  quarter  ten  good-sized  tart  apples  ; 
steam  them  until  tender,  and  then  run  them  through  the 
cullender,  and  set  where  they  will  get  ice  cold.  When 
cold,  add  the  grated  rind  and  the  juice  of  two  lemons, 
one  cup  of  sugar,  and  the  whites  of  six  eggs.  Beat  all 
to  a  froth,  and  serve  immediately  in  a  deep  glass  dish. 

Tipsy  Parson. 

Stick  a  large  square  of  sponge  cake  full  of  blanched 
almonds,  and  then  lay  it  in  a  deep  glass  dish  ;  pour  over 
it  a  tumbler  of  sherry,  and  when  the  wine  has  all  soaked 
into  the  cake,  fill  the  dish  half  full  of  soft  custard. 

Apple  Float. 

Fill  a  deep  glass  dish  half  full  of  soft  custard,  and 
then  heap  up  with  apple  snow.  (Make  the  custard  with 
the  yolks  of  the  eggs  ) 


DESSERTS.  169 

Trifle 

Cut  stale  cake  into  slices,  and  spread  preserves  be 
tween  them  ;  lay  in  a  deep  glass  dish,  aui  heap  the 
dish  full  of  whipped  cream. 

Wine  Whips. 

Into  a  pint  of  cream,  stir  half  a  cup  of  sugar,  half  a 
glass  of  wine,  and  a  lump  of  ice  ;  whip  to  a  froth,  and 
till  the  glasses. 

Fruit  Whips. 

Pill  the  glasses  one  third  full  of  any  kind  of  preserved 
berries  or  jelly,  and  then  fill  up  with  whipped  cream. 

Mock  Sherbet. 

Fill  a  six  quart  pan  with  new-fallen  snow  ;  grate  the 
rind  and  squeeze  the  juice  ol  six  lemons  into  it,  and 
then  stir  in  four  cups  of  sugar.  Serve  immediately. 
This  can  also  be  made  with  currant  jelly. 

Cream  Cakes. 

One  pint  of  boiling  water,  one  cup  of  butter,  one  quart 
of  flour,  and  the  yolks  of  eight  and  the  whites  of  ten 
eggs.  Put  the  water  and  butter  in  a  flat  sauce-pan,  and 
when  it  boils  up,  stir  in  all  the  flour  at  once  ;  keep  over 
the  fire,  and  beat  well  for  five  minutes  ;  then  when  cold 
break  the  eggs  into  a  bowl,  but  do  not  beat ;  turn  about 


I 


170         THE  APPLEDORE  COOK  BOOK. 

three  at  a  time  on  the  paste,  and  beat  all  together  half 
an  hour.  When  light,  drop  on  tin  sheets.  Have  half  a 
spoonful  in  a  cake,  and  drop  about  two  inches  apart. 
Bake  forty  minutes  in  a  rather  quick  oven.  When  baked, 
cut  open  at  the  sides  with  a  small  sharp  pointed  knife, 
and  fill  with  a  cream  made  as  for  cream  pies  These  are 
very  nice  glazed  with  chocolate  and  filled  with  raspberry 
or  strawberry  preserves. 

Sponge  Drops. 

Beat  to  a  froth  three  eggs  and  one  teacup  of  sugar  ;  stir 
into  this  one  heaping  coflbe  cup  of  flour,  in  which  one 
teaspoonful  of  crcum  of  tartar  and  half  of  saloratus  are 
thoroughly  mixed.  Flavor  with  lemon.  Butter  tin  sheets 
with  washed  biittci'  (Lird  or  salt  butter  will  make  them 
taste  bad),  and  drop  in  teaspoonfuls  about  three  inches 
apart.  Bake  instantly  in  a  very  quick  oven.  Watch  very 
closely,  as  they  will  burn  easily      Serve  with  ice  cream. 

Kisses. 

Beat  to  a  stiff  froth  the  whites  of  two  eggs,  and  beat 
into  them,  very  gradually,  two  teacups  of  powdered  sugar 
aiid  two  tablespoon fuls  of  corn  starch.  Flavor  with  lemon. 
Butter  tin  sheets  with  washed  butter,  and  then  cover  with 
letter  paper ;  drop  on  this  the  mixture  in  teaspoonfuls,  and 
about  two  inches  apart.  Bake  fifteen  ininutcs  in  a  warm 
oven,  but  be  sure  that  it  is  not  warm  enough  to  brown 


DESSERTS.  171 

them.     After    ihej  are  takeu    out    let    them  stand  until 
cold  before  removing  them  from  the  paper. 

Oocoanut  Drops. 

Beat  to  a  froth  the  whites  of  two  eggs,  and  add  gradu- 
ally one  small  cup  of  sugar,  and  one  cup  of  prepared 
oocoanut,  and  one  spoonful  of  flour.  Prepare  the  tin 
sheets  as  for  kisses,  and  bake  five  minutes  in  a  quick 
oven. 

Cheese  Cakes. 

Roll  pulf  paste  about  a  quarter  of  an  inch  thick,  and 
cut  into  two  equal  parts  ;  on  one  part  grate  cheese  about 
half  an  inch  thick  ;  sprinkle  with  water,  and  lay  the  other 
part  over  it;  roll  the  »pin  lightly  over  this  and  cut  into 
strips  about  two  inches  wide  and  four  long  ;  lay  on  tin 
sheets,  and  bake  in  a  quick  oven  fifteen  or  twenty' 
minutes. 

Tarts. 

Roll  pufl'  paste  about  an  inch  and  a  half  thick  ;  cut 
with  a  largo  cutter,  and  then  with  a  smaller  cutter  ;  cut 
uut  the  centre,  leaving  the  rim  about  an  inch  wide. 
When  you  have  cut  out  all  you  want,  take  the  pieces 
which  you  cut  from  the  centre,  and  roll  about  one 
quarter  of  an  inch  thick  ;  cut  this  out  with  a  large 
cutter,  and  wet  with  cold  water  ;  lay  the  rims  on  these, 
and  bake  in  a  quick  oven  about  twenty  five  minutes 
When  cold,  fill  with  any  kind  of  jam  or  jelly. 


i 


it2  THE   APPLEDORE   COOK   BOOK. 

Directions  for  Freezing. 

Set  the  freezer  in  the  centre  of  the  tub  ;  be  sure  that 
everything  is  in  place,  or  it  will  not  work  when  you 
get  it  packed.  Have  the  ice  chopped  fine,  and  put  in 
a  layer  about  three  inches  deep,  then  a  layer  of 
coarse  salt  about  an  inch  deep,  and  then  the  ice,  and 
BO  on,  -tiniil  the  tub  is  full,  having  the  ice  last.  Use 
about  one  third  salt,  and  two  thirds  ice.  It  must  be 
packed  very  solid  After  the  cream  has  been  put  in, 
and  you  have  turned  it  ten  minutes,  pack  again,  and 
be  sure  to  get  it  solid.  When  the  water  is  trouble- 
some, let  off  some,  but  not  all.  Stop  the  hole  imme- 
diately, and  pack  to  fill  the  space  that  was  occupied 
by  the  water,  as  the  mixture  will  not  freeze  until  all 
ail-  is  excluded  Beat  one  way  until. you  can  no  longer 
turn  the  beater.  Now  carefully  brush  the  ice  and  salt 
from  the  cover  and  take  out  the  beater ;  cover  again 
and  put  a  cork  in  the  cover.  Now  pack  again  with  ice 
and  salt.  Cover  the  whole  with  a  piece  of  old  carpet, 
and  let  it  stand  a  few  hours.  Or  if  you  wish  to  put  it  in 
moulds,  fill  them  as  soon  as  you  take  ou^  the  beater  ; 
pack  th(  m  down  welh  or  they  will  not  look  smooth 
when  taken  out.  If  you  use  an  old-fashioned  freezes*, 
you  must  have  a  long  iron  spoon  to  beat  it  with, 
and  a  long  knife  to  cut  it  from  the  sides  with. 
Turn  the  freezer  with  the  hands ;  take  off  the  cover 
every  fifteen  minutes.  Scrape  the  cream  from  the  sides, 
and  then    beat,  as    you  would    cake,  lor    ten    minutes. 


DESSERTS.  173 

When  hard,  light,  and  smooth,  cover  as  before  directed, 
or  put  in  moulds  Lay  the  moulds  in  ice  and  salt  for 
three  hours,  and  when  ready  to  dish,  dip  them  in  warm 
water  for  an  instant.  Wipe  and  turn  the  mould  on  an 
ice  rream  dish  ;  remove  very  gently.  Serve  immedi- 
ately 

Ice  Oream  made    with  Cream. 

Take  four  quarts  of  cream  and  ffweeten  with  one 
heaping  quart  of  sugar.  Flavor  with  anything  you 
please,  but  very  strung. 

Coffee  Ice  Oream. 

Made  the  same  as  chocolate,  but  using  coffee  in- 
stead of  chocolate.  Tie  one  pint  of  ground  coffee  in  a 
piece  of  muslin,  and  boil  in  the  milk  half  an  hour  be- 
fore ;  then  take  it  out,  and  make  as  before  directed. 

Lemon  Ice  Oream. 

Put  two  quarts  of  rich  milk  into  a  tin  pail,  and  set 
into  a  kettle  with  hot  water  ;  when  this  comes  to  a  boil, 
stir  in  four  spoonfuls  of  corn  starch  ;  wet  with  one  cup 
of  milk.  Cook  this  twenty  minutes,  and  then  add' the 
yolks  of  twelve  eggs,  well  bf^aton,  stir  a  few  minutes, 
and  then  take  of  and  cool  ;  before  cooling,  stir  in  one 
heaping  quart  uf  sugar.  When  ice  cold,  add  two  quarts 
of  cream,  or  rich  milk  will  answer,  and  freeze 

Vanilla,  pineuppl<G,  and  all  other  kinds  of  cream  may 
be  made  in  the  same  way,  but  use  eight  whites  and  yolks 


174        THE  APPLEDORE  COOK  BOOK. 

instead  of  twelve  yolks  of  eggs  For  strawberry  and  rasp- 
berry cream,  allow  the  juice  of  one  quart  of  berries  to  one 
gallon  of  cream.  Some  persons  object  to  corn  starch, 
but  it  makes  a  very  much  smoother  and  handsomer 
cieam  than  when  it  is  all  made  of  eggs.  Where  all 
eggs  are  used,  make  the  same  as  soft  custard,  and  allow 
one  quart  of  cream  or  milk  to  one  quart  of  custard. 

Chocolate  Ice  Cream. 

Made  the  same  as  the  others,  with  the  addition  of 
one  cake  of  chocolate,  and  one  pint  more  of  sugar 
Prepare  the  chocolate  as  for  chocolate  custard. 

Lemon  Sherbet. 

One  gallon  of  ice  water,  the  juice  of  twenty  lemons, 
and  three  pints  of  sugar ;  strain  into  the  freezer,  and 
freeze  as  you  would  cream. 

Currant,  strawberry,  raspberry,  and  orange  sherbets 
may  be  made  in  the  same  manner. 

N.  B.  To  flavor  ice  creams,  use  the  extract.  Lubin's 
is  the  best. 

Eoman  Punch. 

Two  quarts  of  cold  water,  one  of  Madeira  wine,  half  a 
pint  of  brandy,  the  juice  of  six  lemons,  and  two  quarts 
of  sugar.  This  is  very  hard  to  freeze.  In  winter  use 
8D0W  instead  of  ice. 


CAKE. 

Kemarks. 

While  making  pies  and  cakes,  the  first  thing  to  be 
done  18  to  build  your  fire  and  get  your  oven  just  right. 
Now  siil  your  flour,  and  measure  it ;  count  and  break 
your  eggs  ;  measure  every  thing  you  are  going  to  put 
in  the  cake  ;  lard  your  pans  and  line  them  with  paper. 
Here  is  a  formula,  which  it  will  be  well  to  follow  in 
making  all  kinds  of  cake  in  which  you  put  butter. 

Beat  the  butter  to  a  cream,  and  then  add  the  sugar 
gradually  ;  then  spice  and  any  kind  of  liquor  which  yon 
use,  then  the  milk,  then  the  eggs  well  beaten,  then  the 
flour,  in  which  always  mix  thoroughly,  while  dry,  the  sal- 
eratus  and  cream  of  tartar,  and  if  fruit,  let  that  always  be 
the  last  thing  to  be  added 

One,  Two,  Three,  Four  Cake, 

One  coffee-cup  of  butter,  two  of  sugar,  four  of  flour, 
one  of  milk,  five  eggs,  one  teaspoonful  of  saleratus, 
two  of  cream  of  tartar,  lemon.  This  will  make  two 
good  sized  sheets.  Bake  one  half  plain,  and  the  other 
half  spice  with  one  teaspoonful  of  cinnamon,  one  half 
of  clove,  the  same  of  allspice  and  nutmeg.  Bake  in  a 
rather  quick  oven. 

175 


176  THE   APPLEDORE   COOK   BOOK. 

Bich  Gup  Oake.  M 

One  cup  of  butter,  two  of  sugar,  four  and  a  half  of 
flour,  one  wine-glass  of  brandy,  five  eggs,  three  spoon- 
fuls of  milk,  and  one  nutmeg.  Make  two  loaves  of 
this,  and  bake  in  a  moderate  oven  fifty  minutes. 

Concord  Oake. 

One  cup  of  butter,  three  of  sugar,  one  of  sour  milk, 
four  and  a  half  of  flour,  five  eggs,  one  teaspoonful  of 
saleratus,  and  the  rind  and  juice  of  one  lemon.  Make  into 
^o  loaves,  and  bake  in  a  moderate  oven  fifty  minutes. 

Lemon  Oake. 

One  teacup  of  butter,  three  of  sugar,  four  and  a  half  of 
flour,  one  of  sweet  milk,  five  eggs,  the  yolks  and  whites 
beaten  separately,  ono  loaspnonfiil  of  cream  of  tartar,  half 
of  saleratus,  and  the  rind  and  juice  of  one  lemon.  Bake 
in  two  loaves,  in  a  rather  quick  oven,  forty-five  minutes. 

Harrison  Oake. 

One  and  a  half  cups  of  butter,  one  and  a  half  of  sugar, 
one  and  a  half  of  molasses,  one  and  a  half  of  milk,  six  of 
flour,  throe  eggs,  one  glass  of  brandy,  one  teaspoonful  of 
saleratus,  one  tablespoonful  of  cloves,  one  of  allspice,  two 
of  cinnamon,  two  of  mace,  one  pound  of  raisins,  one  of 
currants,  quarter  of  a  pound  of  citron,  lemon.     Bake  in 


CAKE.  177 

three  loaves,  two  hours  and  a  half,  in  a  moderate  oven. 
This  will  keep  twelve  months. 

Bangor   Oake. 

Two  thirds  of  a  cup  of  butter,  two  of  sugar,  one  half 
of  mi!k,  three  of  flour,  three  eggs,  one  teaspoonful  of 
cream  of  tartar,  one  half  of  saleratus.  Flavor  to  taste, 
and  bake  in  sheets  in  a  rather  quick  oven,  thirty  minutes. 

Bartlett  Oake. 

One  cup  of  butter,  two  of  sugar,  one  of  milk,  four  of 
flour,  four  eggs,  one  wine-glass  of  whiskey,  one  cup  of  cur- 
rants, one  teaspoonful  ol  saleratus.  two  of  cream  of  tartar. 
Bake  in  two  loaves  in  a  njoderate  oven  about  one  hour. 

Down  East  Oake, 

One  tablespoonful  of  melted  butter,  one  cup  of  milk, 
two  of  flour,  three  eggs,  one  teaspoonful  of  saleratus, 
two  of  cream  of  tartar.  Bake  in  sheets,  in  a  quick 
oven,  and  eat  hot  with  butter. 

New  York  Cup  Oake. 

One  tumbler  of  butter,  two  of  sugar,  four  of  flour,  one 
of  milk,  four  eggs,  one  wine-glass  of  wine,  one  teaspoon- 
ful each  of  cinnamon,  clove,  nutmeg,  saleratus,  and  two 
cups  of  raisins  after  they  are  boiled  Bake  in  two 
loaves,  iu  a  moderate  oven,  about  an  hour. 


178         THE  APPLEDORE  COOK  BOOK. 

Champagne  Oakes. 

One  cup  of  butter,  two  of  sugar,  four  eggs,  oue  wiue- 
glass  of  champagne,  half  a  teaspoon  of  saleratus,  and 
flour  enough  to  pat  out  with  the  hand.  Make  iilo 
small  flat  cakes,  and  bake  in  a  quick  oven. 

Queen  Oake. 

One  cup  of  butter,  one  and  a  half  of  sugar,  half  a 
pint  of  milk,  one  pint  of  flour,  six  eggs,  one  teaspoonful 
of  saleratus,  half  a  pound  of  currants,  lemon.  Bake  in 
two  loaves,  in  a  moderate  oven,  nearly  an  hour. 

Loaf  Oake. 

Two  cups  of  butter,  five  of  sugar,  two  of  sour  milk, 
eight  of  flour,  one  teaspoon  of  saleratus,  six  eggs.  Fla- 
vor to  taste.     This  will  make  four  large  loaves. 

Eaisin  Oake. 

Two  thirds  of  a  cup  of  butter,  one  and  a  half  of 
sugar,  two  thirds  of  milk,  three  of  flour,  one  of  chopped 
raisins,  three  eggs,  one  teaspoonful  of  cream  of  tartar, 
one  half  of  saleratus.     Bake  in  sheets  in  a  quick  oven. 

.  Tumbler  Oake. 

One  tumbler  of  butter,  one  of  sugar,  one  of  molasses, 
dne  of  milk,  five  of  flour,  four  eggs,  one  teaspoonlul  of 


( 


CAKE.  179 

BaleratuS;  two  of  cream  of  tartar,  spice  to  taste  ;  one 
pound  of  raisins,  one  of  currants,  half  a  pound' of  cit- 
ron.    Bake  in  a  moderate  oven  two  hours. 

Marble  Cake. 

The  White  Pari.  —  One  half  of  a  cup  of  butter ;  one 
and  a  half  cups  of  sugar,  two  of  flour,  one  half  cup  of 
milk,  the  white  of  four  eggs,  half  a  teaspoonful  of  cream 
of  tartar,  one  fourth  of  saleratus.     Flavor  with  lemon. 

Dark  Fart.  —  One  half  a  cup  of  butter,  one  of  sugar, 
one  half  of  molasses,  two  and  a  half  ol  flour,  one  half  of 
milk,  the  yolks  of  four  and  the  white  of  one  egg,  half  a 
teaspoonful  of  saleratus,  half  of  cream  of  tartar,  one  tea- 
spoonful  of  cloves,  cinnamon,  nutmeg,  and  mace.  Drop 
the  white  and  dark  in  spoonfuls,  alternately.  This  will 
make  two  loaves  ;   bake  two  hours  in  a  moderate  oven. 

Composition  Cake. 

Half  a  cup  of  butter,  one  and  a  half  of  sugar,  one 
half  of  milk,  two  and  a  half  of  flour,  three  eggs,  one  tea- 
spoonful of  cream  of  tartar,  one  half  of  saleratus,  spice, 
and  fruit  to  your  liking  This  makes  one  large  loaf. 
Bake  in  a  moderate  oven  one  hour. 

Common  Pruit    Oake. 

One  and  a  half  cups  of  butter,  four  of  sugar,  seven 
and  a  half  of  flour,  six   eggs,  one  wine-glass  of  brandy. 


180  THE    APPLEDORE    COOK    BOOK. 

one  tablespoonful  of  cloves,  one  of  cinnamon,  one  of  nut- 
meg, one  of  mace,  one  of  allspice,  one  teaspoonful  of 
Baleratus,  and  raisins  and  currants  as  many  as  you 
choose.  Bake  in  a  moderate  oven  two  hours  or  more. 
This  quantity  makes  three  loaves. 

Delicate  Cake. 

Butter  the  size  of  an  egpr,  one  cup  of  sugar,  one  of 
dour,  the  whites  of  five  eggs,  half  a  teaspoonful  of  sal- 
eratus,  one  of  cream  of  tartar.  Flavor  with  bitter  al- 
mond, and  bake  in  a  quick  oven. 

Ice  Cream  Cake. 

Half  a  cup  of  butter,  one  of  sugar,  half  of  milk, 
two  of  flour,  three  eggs,  the  whites  beaten  separately, 
one  teaspoonful  of  cream  of  tartar,  one  half  of  saleratus. 
Flavor  with  lemon.  Bake  in  thin  sheets  in  a  quick 
oven.      This  is  nice  to  eat,  while  fresh,  with  ice  cream. 

Crullers.    Mrs.  T.  Leighton. 

A  piece  of  butter  the  size  of  an  egg,  one  cup  of 
eugar,  one  nutmeg  three  eggs.  Make  stiff  with  flour, 
and  cut  in  fanciful  shapes.     Fry  in  boiling  lard. 

FoTirth  of  July  Cake.    Mrs.  T.  Leighton. 

One  pound  of  butter,  one  of  sugar,  one  of  flour,  two  of 
currants,  one  of  chopped  raisins,  one  half  of  citron,  one 


CAKE.  181 

glass  of  wine  or  brandy,  mace,  nutmeg,  clove,  and  lemon, 
one  teaspoonful  of  saleratus,  two  of  cream  of  tartar,  ten 
eggs.  Bake  about  two  hours  and  a  half  in  a  moderate 
oven      The  quantity  will  make  two  loaves.     Frost. 

Ginger  Pound  Oak 

Two  cups  of  butter,  two  of  sugar,  two  of  molasses, 
three  eggs,  nine  cups  of  flour,  two  tablespoonfuls  of 
ginger,  two  teaspoonfuls  of  cinnamon,  two  of  saleratus, 
one  nutmeg.     This  will  make  three  large  loaves. 

Pound  Oake. 

One  and  a  half  cups  of  butter,  three  of  sugar,  four  of 
flour,  ten  eggs,  —  beat  the  whites  separately,  —  one  tea- 
Bpoonful  of  mace.  Bake  in  a  rather  quick  oven  forty 
minutes. 

Pound  Oake,  No,  2. 

Two  cu^s  of  butter,  one  pint  of  sugar,  one  quart  of 
flour,  twelve  eggs,  the  yolk  of  one  left  out,  one  tea- 
ppoouful  of  mace.  Bake  in  a  rather  quick  oven  forty 
minutes.  Always  beat  the  eggn  separately  for  pound 
cake,  and  stir  in  the  whites  the  last  thing. 

Wedding  Oake. 

Two  cups  of  butter,  one  pint  of  sugar,  one  quart  of 
flour,  ton  eggs,  one  wine-glass  of  brandy,  one  of  wine, 


182         THE  APPLEDORE  COOK  BOOK. 

the  rind  and  juice  of  one  lemon,  one  tablespoon ful  of 
mace,  one  of  clove,  oje  of  cinnamon,  one  of  allspice, 
half  a  teaspoonful  of  saleratus,  one  of  cream  of  tartar, 
one  pound  of  raisins,  one  of  currants,  half  a  pound  of 
citron.  Bake  in  a  moderate  oven  three  hours.  This 
will  make  two  large  loaves. 

Gold  Oake. 

One  cup  of  butter,  one  pint  of  sugar,  one  quart  of 
flour,  one  teaspoonful  of  saleratus,  two  of  cream  of  tar- 
tar, the  rind  and  juice  of  two  lemons,  the  yolks  of 
fourteen  eggs.  Bake  iu  sheets  about  two  inches  deep, 
in  a  rather  quick  oven,  and    about  forty-five  minutes. 

Golden  Cake,  No.  2. 

Golden  cake  made  the  same  as  the  silver,  with  the 
yolks  of  the  eggs  and  half  a  cup  more  of  flour.  Fla- 
vor with  lemon. 

Silver  Oake. 

pne  and  a  half  cups  of  butter,  three  of  sugar,  the 
whites  of  fourteen  eggs,  a  pint  and  a  half  of  flour,  one 
teaspoon  of  saleratus,  two  of  cream  of  tartar,  one  tea- 
spoonful bitter  almond.  Bake  in  a  quick  oven,  in  sheets 
about  two  inches  deep. 

Silver  Oake,  No.  2. 

Half  a  cup  of  butter,  one  of  sugar,  one  half  of  milk, 
two  of  flour,  the  whites  of  six  eggs,  one  teaspoonful  of 


CAKE  183 

cream  of  tartar,  one  half  of  ealeratus.  Flavor  with  al- 
mond, and  bake  in  sheets  in  a  rather  quick  oven.  Strew 
in  strips  of  citron. 

Sponge  Oake. 

Beat  to  a  froth  seven  eggs  and  two  teacups  of  sugar ; 
stir  into  this  two  coffee-cups  of  flour,  in  which  is  mixed 
one  teaspoonful  of  saleratus  and  two  of  cream  of  tartar. 
Flavor  with  the  grated  rind  and  juice  of  one  lemon. 
Bake  in  sheets  in  a  moderately  hot  oven.  This  is  very 
nice 

Sponge  Oake,  No.  2, 

One  pint  of  sugar,  one  and  a  half  of  flour,  twelve 
egsrs,  one  lemon.  Beat  the  sugar,  the  juice  and  grated 
rind  of  the  lemon,  and  the  yolks  of  the  eggs  together, 
then  beat  the  whites  to  a  stiff  froth,  and  add  to  the 
mixture  ;  and  lastly  stir  in  the  flour  very  lightly.  Bake 
in  sheets  about  half  an  hour. 

Berwick  Sponge  Oake. 

Twenty-five  eggs,  one  pint  and  a  half  of  sugar,  one 
pint  and  a  half  of  flour,  the  grated  rind  of  three  and 
the  juice  of  one  lemon.  Put  together  and  bake  the 
same  as  No.  2. 

Oocoanut  Oake. 

One  cup  of  butter,  two  of  sugar,  the  whites  of  ten 
eggs,  four  cups  of  flour,  one  of  milk,  one  cup  of  prepared 
cocoanut  soaked  in  the  milk,  one  teaspoonful  of  saleratus. 


184  THE    APPLEDORE    COOK    BOOK. 

two  of  cream  of  tartar.     Bake  in  sheets  in  a  rather  quick 
oven.     If  you  use  the  fresh  cocoanut,  use  two  cups  of  it. 

Orange  Oake. 

Beat  to  a  froth  four  eggs  and  one  and  a  half  cups  of 
eugar ;  stir  into  this  one  small  cup  of  cold  water,  and 
then  two  cups  of  flour,  in  which  are  mixed  one  teaspoon- 
ful  of  cream  of  tartar,  and  one  half  of  saleratus.  Bake 
and  split  the  same  as  cream  pies. 

Pilling  for  Orange  Oake. 

Beat  to  a  froth  the  white  of  one  egg,  and  mix  with  it 
gradually  one  cup  of  powdered  sugar,  and  the  rind  and 
juice  of  one  orange. 

Chocolate  Oake. 

Make  the  cake  like  orange  cake.  Filling  :  one  quar- 
ter of  a  cake  of  Baker's  chocolate,  one  half  a  cup  of 
milk,  one  of  sugar,  the  whites  of  two  eggs,  and  a  tea- 
spoonful  of  vanilla.  Beat  the  sugar,  chocolate,  and  eggs 
together,  and  stir  into  the  boiling  milk  ;  boil  until 
thick,  and  then  add  the  vanilla. 

Chocolate  Icing, 

Beat  to  a  froth  the  white  of  one  egg,  and  then  beat  in 
gradually  one  teacup  of  powdered  sugar,  which  is  mixed 
with  a  quarter  of  a  pound  of  grated  chocolate.     Flavor 


CAKE.  186 

with  one  teaspoonful  of  vanilla.  Split  any  kind  of 
light  cake  and  spread  with  jelly  ;  then  put  on  the  icing, 
and  set  in  a  warm  oven  a  few  minutes  to  harden. 

White  Mountain  Oake, 

Make  like  Concord  cake,  and  bake  in  sheets  about 
one  inch  thick  ;  have  all  the  cakes  the  same  size. 
navo  three  cakes  in  a  loaf;  lay  one  cake  on  a  board 
and  ppread  with  frosting ;  then  lay  another  on  top  of 
that  and  spread  this  with  frosting;  then  lay  on  the  third, 
and  frost  the  whole,  and  set  where  it  will  dry.  This 
is  very  handsome,  and  will  keep  a  long  time 

Angel  Oake. 

Take  the  whites  of  eleven  eggs,  and  one  and  one- 
lialf  cups  of  granulated  sugar,  one  cup  of  pastry  flour 
(measure  the  flour  after  it  has  been  sifted  four  times), 
one  small  teaspoonful  of  vanilla,  one  teaspoonful  of 
on-am  of  tartar.  Then  put  in  the  sieve  the  flour  and 
cream  of  tartar,  and  sift  again.  Beat  the  eggs  to  a 
stifi*  froth,  beat  the  sugar  into  the  eggs,  and  then  add 
the  seasoning  ;  add  the  flour,  stirring  it  in  quickly  and 
lightly ;  beat  until  you  are  ready  to  put  it  into  the 
oven  ;  put  it  in  a  new  pan,  or  a  pan  that  has  been  used 
for  nothing  else,  and  keep  it  in  a  moderate  oven  forty 
minutes.  Do  not  grease  the  pan.  When  the  cake  haa 
cooled  in  the  pan,  loosen  from  the  sides  with  a  knife, 
and  then  take  out 


186  THE    APPLEDORE    COOK    BOOK. 

Vanilla'  Jumbles. 

One  cup  of  butter,  two  of  sugar,  threo  eggs,  one  wine- 
glass of  wine,  one  spoonful  of  vanilla,  and  flour  enough 
to  roll  out.  Roll  as  thin  as  the  blade  of  a  knife,  and 
cut  with  an  oval  cutter  Bake  on  tin  sheets,  in  a  quick 
oven,  until  a  dark  brown.  These  will  keep  a  year,  if 
kept  in  a  tin  box  and  in  a  dry  place. 


k 


I 


PRESERVES. 

In  making  preserves,  iiso  a  porcelain  kettle  which 
should  be  used  for  nothing  else.  Have  also  a  large 
wooden  spoon,  which  keep  expressly  for  this  use.  Be 
very  careful  not  to  let  the  sirup  barn  or  boil  over,  and 
always  skim  carefully.  Look  at  your  preserves  once  a 
month  at  least,  and  if  they  are  beginning  to  ferment, 
scald  and  skim  If  they  mould  on  top  that  will  not  in- 
jure thorn,  but  will  keep  the  air  from  them  and  thus  pro- 
tect thorn  Be  very  careful  when  removing  it  not  to  get 
any  of  it  in  the  sirup.  Preserves  should  be  kept  in  a 
cool,  dry  place.  Always  soal  them  while  hot,  as  by  this 
means  you  do  not  seal  air  in  ;  but  if  they  are  allowed 
to  grow  cold  before  sealing  they  will  not  keep  so  well. 
Heat  the  jars  before  putting  the  preserves  in,  by  set- 
ting them  in  a  pan  of  warm  water,  and  let  it  heat  grad- 
ually until  it  comes  to  a  boiling  point.  Cut  note-paper 
in  round  pieces  about  two  inches  deeper  than  the  mouth 
of  the  jar  ;  make  a  paste  with  the  white  of  an  egg  and 
a  little  flour ;  wet  the  edges  with  it  and  paste  on. 

Preserved  Peaches. 

Pare  and  cut  in  two  peaches  that  have  begun  to  mellow, 
but  they  must  be  ripe.     Take  out  the  stones  and  then  put 

187 


188  THE    APPLEDORE    COOK    BOOK. 

the  fruit  in  a  large  earthen  dish,  cover  with  coffee 
crushed  sugar.  For  every  pound  of  fruit  allow  one 
pound  of  sugar  Let  this  stand  over  night,  and  in  the 
morning  turn  the  sirup  into  the  preserving  kettle,  and 
clarify  ;  then  put  in  the  peaches  and  cook  until  tender, 
which  will  be  in  about  thirty  minutes.  Lay  them  in  a 
Btone  pot,  and  pour  the  boiling  sirup  over  them. 
When  cool,  put  in  small  jars,  and  paste  note-paper  over 
the  top.     Keep  in  a  cool,  dry  place. 

Preserved  Pears, 

Pare,  but  do  not  cut  them  up.  Weigh  them,  and 
then  boil  until  tender  in  just  water  enough  to  cover 
them.  When  tender,  take  them  out  and  make  a  sirup 
of  the  water  in  which  they  jvere  boiled,  and  the  sugar; 
allow  one  pint  of  water  and  one  pound  of  sugar  to 
every  pound  of  fruit.  Boil  this  one  hour,  and  then  put 
in  the  pears  and  one  sliced  lemon  to  every  pound  ;  boil 
gently  for  forty  minutes,  then  take  up,  and  when  cool 
put  in  jars  Boil  the  sirup  until  thick,  and  if  the  jars 
are  stone,  pour  over  the  pears  while  hot. 

Grab  Apple  Preserves. 

Wash  the  apples  and  drain  ;  leave  the  stems  on  them. 
Make  a  sirup  with  the  same  weight  of  sugar  that  you 
have  apples,  and  half  a  pint  of  water  to  a  pound  of 
sugar ;  simmer  the  apples  in  this  forty-five  minutes,  and 
then  take  out  and  lay  in  a  stone  jar.  Let  the  sirup 
simmer  one  hour  longer,  and  turn  boiling  on  the  apples. 
Seal  while  hot,  with  note-pape^ 


l>RESfiRVES.  189 

Preserved  Pineapple. 

Pare  and  cut  the  pineapple  in  slices  about  an  inch  thick. 
Cover  with  an  equal  weight  of  sugar,  and  let  it  stand  over 
night.     In  the  morning  proceed  as  with  peach  preserves. 

Preserved  Oitron  Melon. 

• 

Fare  and  cut  the  melon  into  handsome  pieces  about  an 
inch  thick.  Boil  gently  until  tender,  in  just  water 
enough  to  cover  it ;  as  soon  as  it  is  tender,  take  out  and 
lay  in  a  platter,  and  put  more  on  to  boil.  Do  this  until 
all  is  cooked.  Now  make  a  sirup  of  the  weight  of  the 
melon  in  sugar  (which  weigh  before  cooking)  ancj  the 
water  in  which  it  was  boiled  Let  this  boil  one  hour  ; 
then  put  in  the  melon,  and  one  lemon  sliced  to  each 
pound  of  melon  ;  a  few  cloves.  Simmer  fifty  minutes, 
then  take  up  and  boil  the  sirup  half  an  hour  longer, 
then  pour  over  the  melon  while  hot. 

Preserved  Apples. 

Pare  and  quarter  good  tart  apples  ;  preserve  them  the 
same  as  melon,  omitting  the  cloves.  They  are  nice  to 
use  late  in  the  spring  and  early  in  the  summer  for 
green  apple  pies  ;  but  as  a  preserve,  they  are  too  insipid. 

Preserved  Plums. 

Take  the  weight  of  the  plums  m  sugar,  and  to  two 
pounds  of   sugar  allow  half    a  pint  of   water.     Make  a 


100 


THE    APPLEDORE    COOK    BOOK. 


eiiup  of  lliis,  and  when  clear,  boil  the  plums  in  it  for 
forty-five  minutes.  Do  not  put  many  in  it  at  a  time. 
When  they  are  all  done,  let  the  sirup  boil  an  hour,  and 
pour  over  them  while  hot.  Seal  with  note-paper  This 
rule  will  answer  for  all  kinds  of  plums. 

Preserved  Cherries. 
CherrieB  are  preserved  the  same  as  plums. 

Preserved  Quinces. 

Pare,  quarter,  and  cut  out  the  cores.  Save  the  par- 
ings and  cores  for  jelly.  Preserve  the  same  as  pears, 
omitting  the  lemon. 

Easpberry  Jam. 

Take  equal  weights  of  raspberries  and  sugar  ;  put  the 
berries  in  a  dish  and  cover  with  the  sugar,  and  let  them 
stand  over  night.  In  the  morning  put  in  the  kettle  and 
boil  two  hours  (skimming  carefully),  and  put  up  in  jars ; 
seal  with  note  paper.  Strawberries  and  blackberries  are 
cooked  in  the  same  manner. 

Barberries  Preserved  with  Pears. 

Weigh  the  barberries,  and  make  a  sirup  of  an  equal 
weight  of  sugar,  allowing  half  a  pint  of  water  to  a  pound 
of  sugar.  When  the  sirup  is  clear,  put  in  the  barberries 
(which  must  be  free  from  stents),  and  boil  fifty  minutes 


PRESERVES.  101 

When  the  barberries  are  all  cooked,  put  as  many  pears, 
pared  and  quartered,  as  you  have  barberries  into  the  sirup, 
and  boil  until  tender  ;  then  take  up  and  put  with  the 
barberries.  Boil  the  sirup  thirty  minutes,  and  then  pour 
boiling  over  the  fruit. 

Barberries  Preserved  in  Molasses. 

One  peck  of  barberries,  six  quarts  of  molasses.  Pick 
the  barberries  free  from  stems  and  imperfect  ones.  Let 
the  molasseajcome  to  a  boil,  then  put  in  the  barberries, 
and  boil  abou%ifty  minutes.  They  will  be  clear  and  full 
when  done.i*  Skim  them  out  and  put  in  the  jars.  Save 
two  quarts  of  the  sirup  for  drinks,  and  turn  the  remainder 
over  the  barberries.  Be  very  careful  that  the  molasses 
shall  not  burn.  Sweet  apples  may  be  cooked  with  these 
in  the  same  manner  that  pears  are  cooked  with  thoSe  done 
in  sugar. 

Grape  Marmalade. 

Put  the  grapes  in  a  stone  pot,  and  set  the  pot  into  a 
kettle  with  cold  water  •,  set  this  on  the  fire  and  boil  until 
the  grapes  will  mash  easily  ;  stir  them  often,  and  jam 
with  bowl  of  the  spoon.  Take  them  up  and  strain 
through  a  sieve.  To  a  quart  of  the  pulp  allow  a  pint  of 
sugar,  and  boil  forty  minutes. 

Currant  Jelly. 

To  be  nice  the  currants  must  he  just  ripe,  and  neither 
more  nor  less.     Put  them,  stems  and  all,  into  a  stone  pot 


..^ 


102  THE   APPLEDORK    COOK    BOOK. 

and  cover  to  keep  the  steam  in.  Set  the  pot  into  a  kettle 
with  cold  water,  and  place  on  the  fire.  Boil  until  they 
will  all  jam  easily.  Jam  them  with  the  bowl  of  the  spoon. 
Lay  a  piece  of  thin  muslin  in  a  sieve,  and  turn  the  cur- 
rants into  it ;  squeeze  the  juice  through.  If  you  are  care- 
ful to  have  it  clear  now,  you  will  not  have  to  strain  it 
after  the  sugar  is  added.  Tu  a  pint  of  juice  add  a  pint 
of  sugar,  and  boil  fifty  minutes.  Take  it  off  the  lire  and 
let  it  stand  until  so  cool  that  it  will  not  break  the  glasses, 
but  no  longer,  and  then  till  the  glasses  ;  let  them  stand  in 
the  sun  a  few  days,  and  them  seal  with  nq^^lper. 

Ourrant   Shrub. 


Make  the  same  as  jelly  but  boil  only  ten  minutes 
When  cool,  bottle.  Raspberry,  strawberry,  and  black- 
berry shrubs  made  in  the  same  way. 

Apple  Jelly. 

Make  the  same  as  quince,  with  the  addition  of  a  stick 
of  cinnamon  and  one  lemon  to  a  quart  of  juice,  after  the 
sugar  is  added.     It  will  take  longer  to  cook  than  quince. 

Quince  Jelly. 

Put  the  cores  and  parings  in  the  preserving  kettle, 
and  cover  with  cold  water.  Boil  gently  two  hours ; 
then  squeeze  through  a  thick  piece  of  cloth,  and  to  a 
pmt  of  juice  allow  a  pint  of    sugar.     Boil  until  it  will 


PRESERVES.  193 

jelly  when  a  little  is  put  in  a  saucer,  then  treat  as 
currant  jelly.  Where  water  is  put  with  fruit  you  can- 
not limit  the  time  of  boiling. 

To  Oan  Berries. 

Put  the  berries  in  a  nice  tin  pan,  and  set  over  a  boiler 
of  boiling  water,  and  to  a  gallon  of  berries  allow  one 
cup  of  boiling  water ;  heat  the  berries  to  a  boiling 
point.  (Cover  them,  and  stir  occasionally,  and  they 
will  heat  much  sooner.)  Heat  self-sealing  jars  by  putting 
them  in  a  pan  of  cold  water.  Set  on  the  stove,  and 
let  the  water  boil ;  now  fill  the  jars  to  the  top,  and  put 
on  the  covers,  and  set  up ;  as  the  glass  is  expanded 
by  the  heat,  they  cannot  be  set  tight  now  ;  but  after 
th^y  become  cool,  get  a  man  to  set  them  up  very  tight. 
Set  away  in  !i  cool,  dry  place.  Always  use  the  fruit  as 
soon  as  opened.  If  these  directions  are  followed,  you 
may  put  up  any  kind  of  fruit,  and  keep  it  nice  for  years. 


PICKLES. 

Pickled  Cucumbers. 

Pick  the  cucumbers  before  they  get  very  large  ;  lay 
them  in  a  tub,  and  cover  with  a  boiling  brine  of  one 
gill  of  salt  to  one  gallon  of  water  ;  let  this  stand  until 
cold,  and  then  turn  the  brine  back  into  the  kettle 
and  boil  again,  and  pour  over  the  cucumbers;  do  this 
five  times,  and  then  turn  off  and  cover  with  boiling 
alum  water  fallow  one  heaping  spoonful  of  alum  to  one 
gallon  of  water).  When  cold,  turn  off,  and  boil  again, 
and  turn  on  the  cucumbers  a  second  time.  When  this 
is  cold  tnrn  off,  and  drain  the  cucumbers  Now  put  on 
a  few  quarts  of  good  cider  vinegar  in  a  porcelain  ket- 
tle, and  when  it  boils,  drop  a  few  cucumbers  in  at  a 
time,  and  let  them  boil  about  eight  minutes;  then  skim 
out  and  drain.  Do  this  until  they  are  all  scalded.  Lay 
them  in  a  stone  pot  and  cover  with  good  cider  vinegar. 
You  may  use  bell  peppers  and  spice  if  you  choose. 
You  cannot  fail  to  have  good  pickles  if  you  follow  this 
rule. 

Tomato  Pickles. 

Cut  green  tomatoes   into  slices    about  an  inch  thick, 

and  sprinkle  with  salt.     ( Allow  half  a  cup  of  salt  to  a 

peck  of  tomatoes),  and  let  them  stand  over   night.     In 

the  morning  turn  off   all  the   liquor    and  scald  them  in 

194 


PICKLES.  195 

boiling  viDCgar ;  then  lay  them  in  the  stone  pots  and 
sprinkle  between  them  half  a  spoonful  of  white  mustard 
seed  and  a  handful  of  whole  cloves.  Cover  vnth  cold 
vinegar. 

Tomato  Pickles,  No.  2. 

Cut  a  peck  of  green  tomatoes  in  slices,  and  lay  in  a 
stone  jar  ;  cover  with  one  pint  of  molasses.  Skim  when 
it  ferments,  and  your  pickles  are  made.     This  is  good. 

Piccalilli. 

Slice  one  peck  of  tomatoes  and  sprinkle  with^one 
handful  of  salt;  let  them  stand  over  night,  and  in  the 
morning  turn  off  the  liquor.  Chop  the  tomatoes,  one 
cabbage-head,  seven  onions,  and  four  green  peppers. 
Mix  with  this  half  a  pint  of  whole  mustard,  half  a  tea- 
cup of  sugar,  half  a  teacupful  of  horseradish,  and  vin- 
egar enough  to  cover  the  whole.     Stew  until  soft. 

Tomato  Oatsup. 

Cut  up  one  gallon  of  ripe  tomatoes,  and  put  on  in  a 
porcelain  kettle  and  boil.  Prepare  half  a  pint  of  sugar, 
half  a  pint  of  strong  cider  vinegar,  or  more  if  not  strong  ; 
one  tablespoonful  of  salt,  one  teaspoonful  of  cloves,  one 
of  allspice,  one  quarter  of  a  teaspoonful  of  cayenne  pep- 
per. Boil  the  tomatoes  half  an  hour  and  then  run  them 
through  a  sieve.  Now  put  them  on  with  the  spice,  vine- 
gar, and  sugar,  and  boil  until  there  is  about  two  quarts 
and  a  pint.     Cool  and  bottle. 


SAUCES, 


Drawn  Butter. 

Beat  one  cup  of  butter  and  two  spoonfuls  of  flour  to 
a  cream,  and  pour  over  this  one  pint  of  boiling  water. 
Set  on  the  fire  and  let  it  come  to  boil,  but  do  not  boil 
Serve  immediately. 

Egg  Sauce. 

Chop  up  two  hard  boiled  eggs,  and  stir  into  dtawu 
butter. 

Oyster  Sauce. 

Set  a  basin  on  the  fire  with  half  a  pint  of  oysters  and 
one  pint  of  boiling  water ;  let  them  boil  three  minutes, 
and  then  stir  in  half  a  cup  of  butter  beaten  to  a  cream, 
with  two  spoonfuls  of  flour ;  let  this  come  to  a  boil, 
and  serve. 

Oelery  Sauce. 

Chop  fine  two  heads  of  celery,  and  boil  one  hour ;  at 

the  end  of  that  time,  have  about  a  pint  and  a  half  of 

water  with  it,  and  stir  in  two  spoonfuls  of  flour  wet  with 

cold  water.     Boil  this  ten  minutes,  and  then  stir  in  two 

spoonfuls  of  butter.     Seasor  with  pepper  and  salt,  and 

serve. 

196 


SAUCES.  197 

Oaper  Sauce. 

Into    a   pint  of  drawn   butter   stir    three  spoonfuls  of       # 
capers. 

Mint  Sauce. 

Chop  fine  half  a  cupful  of  mint,  and  add  to  it  a  cup 
of  vinegar  and  a  spoonful  of  sugar. 

Bread  Sauce, 

Ilalf  a  pint  of  grated  bread  crumbs,  one  pint  of  milk, 
and  one  onion.  Boil  this  until  the  sauce  is  siQpoth, 
then  take  out  the  onion  and  stir  in  two  spoonfuls  of  but- 
ter, and  salt  and  pepper.     Boil  up  once,  and  serve. 

Coddled  Apples. 

Pare  and  core  with  an  apple-corer,  cook  the  same  as 
for  apple-sauce  ;  but  allow  one  pint  of  sugar  to  one  quart 
of  water. 

Cranberry  Sauce, 

Pick  and  wash  the  cranberries,  and  put  in  the  preserv- 
ing kettle  with  half  a  pint  of  water  to  one  quart  of  ber- 
ries ;  now  put  the  sugar  on  top  of  the  berries,  allowing 
a  pint  of  sugar  to  a  quart  of  berries.  Set  on  the  fire  and 
stew  about  half  an  hour  Stir  often  to  prevent  burning 
They  will  not  need  straining,  and  will  preserve  their  rich 
color  cooked  in  this  way.  Never  cook  cranberries  be- 
fore putting  in  the  sugar.  Less  sugar  may  be  used  if 
you  do  not  wish  them  very  rich. 


198  THE   APPLEDORE   COOK   BOOK. 

Apple  Sauce. 

Pare,  quarter,  and  core  nice  tart  apples  Make  a 
sirup  of  two  quarts  of  water  and  one  cup  of  sugar; 
simmer  the  apples  in  this  until  tender,  but  do  not 
break  them  ;  then  lay  in  an  earthen  dish ;  do  this  until 
they  are  all  cooked.  (Do  not  put  many  in  the  sirup  at 
a  time),  and  then  let  the  sirup  get  cool,  and  turn  on 
the  apples. 

Baked  Pears. 

Put  the  pears  in  a  deep  earthen  dish  or  a  baking-pan, 
and  to  a  dozen  good  sized  pears  allow  half  a  cup  of 
sugar  and  a  pint  and  a  half  of  water.  Bake  in  a  mo- 
derate oven  two  hours  and  a  half  or  three.  They  will 
not  keep  many  days  cooked  in  this  manner,  but  they 
are  nice.     Sweet  apples  are  cooked  in  the  same  manner. 

Stewed  Prunes. 

Wash  the  prunes  in  warm  water  and  rub  them  well 
between  the  hands.  Put  them  in  a  kettle  that  you  can 
cover  tight,  with  two  quarts  of  water  to  one  of  prunes. 
Stew  them  gently  two  hours.  These  will  not  keep  more 
than  two  days  in  warm  weather,  but  cooked  in  this  way 
they  do  not  require  any  sugar,  and  are  very  nice. 

Dried  Apple  Sauce. 
Pick  and  wash  the  apples  carefully,  then  place  in  a 


SAUCES.  199 

preserving  kettle.  For  one  pint  of  dried  apple  cut  the 
thin  yellow  skin  off  a  lemon,  and  then  pare  and  cut  up 
the  inside.  Put  the  yellow  skin  (be  careful  not  to  get 
any  of  the  white)  and  the  inside  into  the  kettle  willi 
the  apple,  and  three  pints  of*  cold  water.  Cover  tight, 
and  simmer  three  hours,  then  put  in  one  pint  of  sugar, 
but  do  not  stir  the  apple,  and  simmer  two  hours  longer. 
Neoer  stir  dried  apple-sauce. 


DRINKS. 

Tea. 

Scald  the  teapot  and  pot  in  the  tea,  allowing  one  tea- 
fepoonful  to  each  person  ;  pour  over  this  half  a  cup  of 
boiling  water  (soft  water  is  the  best),  and  steep  in  a 
hot  place,  but  not  where  it  will  boil,  ten  minutes  ;  then 
turn  in  all  the  boiling  water  you  wish,  and  serve. 

Coffee. 

Put  one  cup  of  ground  coffee  and  one  pint  of  cold 
water  into  the  coffee-pot ;  set  the  pot  on  the  fire  and 
boil  ten  minutes  after  it  comes  to  a  boil  ;  then  turn  in 
a  pint  of  boiling  water  and  a  piece  of  salt  fish  skin  about 
an  inch  square.  Boil  ten  minutes  longer,  then  turn  in 
half  a  cup  of  cold  water  and  set  one  side  five  min- 
utes ;  turn  into  another  pot.  and  send  to  the  table.  Al- 
ways serve  boiled  milk  with  coffee. 

Shells. 

Put  one  quart  of  cold  water  and  half  a  cup  of  shells 
into  the  pot,  and  boil  gently  four  or  five  hours  ;  add 
boiling  water  occasionally.  About  twenty  minutes  be- 
fore serving,  add  one  pint  of  new  milk  and  boiling  water 
enough  to  make  three  pints  in  all ;   let  this  boil  a  few 

minutes,  strain  and  serve. 
200 


DRINKS.  201 


Ohocolate. 


With  four  spoonfuls  of  grated  chocolate  mix  one  of 
sugar,  and  wet  with  one  of  boiling  water.  Rub  this 
smooth  with  the  bowl  of  the  spoon,  and  then  stir  into 
one  pint  of  boiling  water  ;  let  this  boil  up  once,  and 
then  add  one  pint  of  good  milk  ;  let  this  boil  up  once, 
and  serve. 

Prepared  Oocoa, 

Prepared  cocoa  is  made  the  same  as  chocolate,  omitting 
the  sugar.  All  milk  may  be  used  if  preferred.  Never 
boil  chocolate  or  prepared  cocoa  more  than  one  min- 
ute. Boiling  makes  it  oily.  The  quicker  it  is  used 
after  making  the  better. 


EGGS. 

Boiled  Eggs. 

Put  the  eggs   in  a  tin  basin  and   pour  boiling  water 

»ver  thcni  ;    let  them  stand  on  a  part  of  the  stove  where 

they  will  keep  hot,  but  not  boil,  for  ten  minutes,  or  boil 

in    boiling  water   three   minutes   and   a  half.     The  first 

method  is  the  best.     This  is  for  rare  done  eggs. 

Fried  Eggs. 

Ilave  boiling  lard  in  the  frying-pan  ;  break  the  eggs 
into  a  saucer  one  at  a  time,  and  slide  them  gently  ir.to 
the  pan  ;  now,  with  a  large  spoon,  dip  the  boiling  lard 
and  pour  it  over  the  eggs  ;  do  this  until  they  are  set, 
then  dish. 

Dropped  Eggs. 

Turn  a  quart  of  boiling  water  into  a  basin  with  one 
spoonful  of  salt.  Break  the  eggs,  one  at  a  time,  into  a 
saucer  ;  dip  one  side  of  the  saucer  into  the  water  and 
let  the  eggs  slide  gently  into  it.  Boil  gently  until  set, 
which  will  be  in  about  two  minutes,  and  serve  on  toast 

Poached  Eggs. 

Break  and  beat  up  two  eggs,  and  stir  into  them  two 
tablespoonfuls  of  milk  and  half  a  teaspoonful  of  salt ;  put 
202 


EGGS.  203 

them   into  a  basin,  with  half  a  spoonful  of  butter,  and 
set  over  the  fire.     Stir  until  it  thickens,  and  then  serve. 

Scrabbled  Eggs. 

Beat  together  four  eggs,  and  then  turn  into  a  pan 
with  one  spoonful  of  melted  butter.  Stir  quickly  over  a 
hot  fire  one  minute,  and  serve. 

Omelets. 

Beat  lightly  two  eggs,  and  stir  in  one  spoonful  of 
milk  and  a  pinch  of  salt.  Heat  the  omelet  pan  hot, 
and  then  put  in  a  little  bit  of  butter,  and  when  melted 
turn  in  the  beaten  eggs ;  set  on  the  fire,  shake  the  pan, 
cook  until  a  light  brown  ;  then  fold  the  omelet  and  serve 
on  a  hot  dish.  Earn,  mushroom,  lobster,  chicken,  and 
all  kinds  of  omelets  are  made  by  chopping  up  the  meat, 
and  laying  it  between  the  folds  before  dishing. 


Miscellaneous  Receipts. 


Buttered  Toast. 

Beat  to  a  froth  one  cup  of  butter  and  three  table- 
epoonfuls  of  flour ;  pour  over  this  one  pint  and  a  half 
of  boiling  water  ;  set  this  over  a  kettle  of  boiling  water 
for  ten  minutes.  Cut  bread  in  slices  half  an  inch  thick  ; 
toast  brown  and  dip  into  this.     Serve  very  hot. 

Milk  Toast. 

Put  one  quart  of  milk  in  a  tin  pail  or  basin,  and  set  into 
a  kettle  of  boiling  water.  When  it  comes  to  a  boil  stir 
in  two  spoonfuls  of  flour,  mixed  with  half  a  cup  of  milk, 
one  spoonful  of  butter,  and  salt  to  taste ;  let  this  boil 
ten  minutes,  and  then  put  in  the  bread,  which  must  be 
toasted  brown.     Cook  five  minutes  longer  and  serve. 

French  Toast. 

Soak  bakers*  bread,  as  for  Italian  fritters  ;  toast  brown, 
butter  and  serve  hot. 
204 


MISCELLANEOUS    RECEIPTS.  205 

Sandwiches. 

Take  the  pieces  of  ham  which  are  left  on  the  bone  after 
all  the  slices  are  cut  off  and  chop  rather  fine.  Cut  bread 
into  thin  slices  (the  milk  yeast  is  the  best  for  this)  and 
butter.  Now  spread  with  the  ham,  and  lay  another  but- 
tered slice  over  this.  Trim  the  edges.  This  is  a  very 
nice  dish  for  evening  parties  or  picnics.  Fold  them  in 
a  damp  towel  until  they  are  sent  to  the  table.  They 
may  be  made  by  putting  slices  of  cold  ham,  tongue, 
beef,  or  chicken  between  the  slices  of  buttered  bread. 


Oyster  Stew. 

Drain  all  the  liquor  from  the  oysters  ;  put  it  into  a 
porcelain  kettle,  and  let  it  come  to  a  boil ;  then  skim  off 
all  the  scum.  Now  turn  in  the  milk,  which  you  have  let 
come  to  aboil  in  hot  water.  (Allow  one  quart  of  milk 
to  one  pint  of  oysters.)  Stir  in  also  one  spoonful  of  but- 
ter or  more,  salt  and  pepper  to  taste.  Now  put  in  the 
oysters,  let  them  boil  up  once,  and  serve  with  a  dish  of 
oyster   crackers. 

Oorn  Starch  Oakes. 

One  cup  of  butter,  one  and  a  half  of  sugar,  one  and  a 
half  of  flour,  one  half  of  corn  starch,  one  half  of  milk, 
four  eggs,  one  teaspoonful  of  cream  of  tartar,  one  half  of 
salcratus.  Flavor  with  lemon.  Bake  in  sheets.  This 
will  make  two  sheets,  and  will  keep  a  month. 


206         THE  APPLEDORE  COOK  BOOK. 

Seed  Cakes. 

Butter  the  size  of  an  egg,  two  cups  of  sugar,  and  four 
of  flour,  half  a  teaspoonful  of  saleratus,  and  railk  to  wet 
it  so  that  it  will  roll  easily  ;  seeds  to  taste  Roll  about 
half  an  inch  thick,  and  bake  in  a  quick  oven. 

Strawberry  Short  Cake. 

Two  cups  of  flour,  one  cup  of  sour  milk,  butter  the 
dze  of  a  walnut,  one  third  of  a  teaspoonful  of  soda, 
one  fourth  of  a  teaspoonful  of  salt ;  mix  lightly,  and 
bake  in  a  quick  oven.  While  baking  take  one  pint  and 
A  half  of  strawberries,  and  mash  fine.  When  the  cake 
is  baked,  cut  in  two,  and  butter  each  part ;  then  put 
on  the  larger  portion  a  layer  of  sugar,  and  then  straw- 
berries, then  a  layer  of  sugar,  then  lay  on  the  other 
part,  and  serve  immediately. 

Oream  Cakes. 

Turn  on  one  cup  of  butter,  one  pint  of  boiling  watei . 
Stir  two  good-sized  cups  of  flour  into  this,  then  take  ofl 
and  cool.  When  cool,  stir  in  five  well-beaten  eggs 
Drop  on  tins  and  bake. 

Filling.  —  Make  the  filling  as  for  cream  pies.  It  will 
take  twice  the  quantity. 


MISCELLANEOUS    RECEIPTS.  207 

Tapioca  Oream. 

Four  large  spoonfuls  of  tapioca,  just  cover  with  cold 
water,  and  soak  over  night.  Set  one  quart  of  milk  on  the 
fire  to  warm.  Beat  the  yolks  of  four  eggs  and  one  cup 
of  sugar  together.  Stir  into  the  boiling  milk,  with  a  pinch 
of  salt,  and  then  stir  in  the  tapioca.  J^eat  the  whites  to 
a  stiff  froth  and  stir  into  the  custard,  then  turn  into  a 
dish.  Flavor  with  lemon  or  vanilla.  Took  like  a  soft 
cuptard  before  adding  the  whites. 

Older  Oake. 

One  cup  of  butter,  two  of  sugar,  foui  s>f  flour,  three 
eggs,  half  a  pint  of  cider,  one  teaspoonfu.'  i^'  soda,  spice 
to  taste. 

"Veal  Loaf. 

Take  three  and  a  half  pounds  of  veal  h'om  fhe  leg  and 
chop  it  very  fine  ;  add  six  powdered  crailcrs,  half  a 
pound  of  salt  pork  chopped  fine,  and  two  ^ggs  well- 
beaten.  Season  with  tablespoonful  of  salt,  one  teaspoon- 
ful  black  pepper,  half  a  teaspoonfnl  of  allspice,  one 
half  of  ground  clove,  half  a  small  onion  chopped  fine  ; 
sage  or  sweet  marjorum  may  be  used  instead  of  onion 
if  preferred.  Knead  all  this  together  and  make  it  into 
a  loaf,  and  place  it  on  a  tin  sheet.  Beat  ono  egg,  and 
pour  it  over  the  loaf;  put  bits  of  butter  ou  tV"*.  top, 
and  sift  over  it  half  a  pound  of  crackers.  Take  LiUi  \  tear 
cup  of  hot  water,  add  a  piece  of  butter  ihv  iviv  of  a 


208         THE  APPLEDORE  COOK  BOOK. 

nutmeg,  and  with  this  baste  the  loaf  three  or  four  times 
while  baking.  Bake  two  hours.  When  cold  cut  in  thin 
filices,  and  serve  for  either  breakfast  or  tea. 

Lemon  Pies. 

Take  two  lemons  and  grate  away  the  outside,  and  not 
use  it.  Chop  the  rest  very  fine  ;  into  two  teacups  of 
hot  water,  stir  two  spoonfuls  of  corn  starch,  and  boil ; 
add  two  teacups  of  sugar ;  when  cool,  add  the  beaten 
yolks  of  four  eggs  and  the  chopped  lemon  ;  stir  well 
together.  Line  two  plates,  and  pour  in  the  mixture 
and  bake.  Beat  the  whites  of  the  eggs  to  a  froth  with 
six  tablespoonfuls  of  sugar.  Spread  this  over  the  pies ; 
set  in  the  oven  again  and  bake  a  light  brown. 

Hop  Yeast. 

Extra  nice.  Into  one  quart  of  water  in  which  potatoes 
have  been  boiled  put  a  pinch  of  hops,  and  boil  a  few 
minutes  ;  strain,  and  then  stir  in  one  spoonful  of  sugar 
and  one  of  salt.  Let  this  cool,  and  when  blood  warm 
add  half  a  cup  of  good  yeast.  It  soon  foams  up  like 
beer,  and  will  keep  in  all  temperatures.  Put  nothing  in  the 
yeast  but  the  potato  water,  hops,  sugar,  salt,  and  the  rising. 

Baked  Buckwheat  Cakes. 

Mix  and  rise  the  buckwheat  over  night,  as  for  griddle 
cakes,  only  a  little  stiffer ;  in  the  morning  heat  French 
roll  pans  very  hot  in  the  oven  ;  grease  them,  turn  in 
the  batter,  and  bake. 


MISCELLANEOUS    RECEIPTS.  209 

Frosting. 

Beat  to  a  froth  the  white  of  one  egg.  Beat  into  it, 
very  gradually,  one  teacup  of  powdered  sugar,  and  one 
scant  tablespoonful  of  corn  starch,  and  the  juice  of 
one  lemon  Spread  this  over  the  cake,  then  wet  a 
clean  knife  in  cold  water  and  smooth  the  frosting 
with  it.     Set  in  a  warm,  dry  place  to  harden. 

Frosting,   Wo.  2, 

Take  about  one  sixteenth  part  of  an  ounce  of  gela- 
tine and  put  in  a  bowl  ;  just  moisten  with  cold  water, 
and  let  it  stand  half  an  hour  ;  then  pour  on  it  boiling 
water  enough  to  dissolve  ;  now  stir  in  powdered  sugai 
enough  to  thicken.  Season  with  lemon,  and  spread  on 
the  cake.  This  is  not  so  handsome  as  that  made  with 
the  white  of  an  egg,  but  is  made  quickly,  and  will 
harden  in  half  an  hour.  Frost  the  cake  while  it  is 
warm,  as  it  dries  more  quickly  and  adheres  better. 

Whitpot  Pudding. 

One  cup  of  Indian  meal,  one  of  molasses,  a  little  salt. 
Scald  thoroughly  with  boiling  water.  Add  a  quart  of 
milk ;  pour  into  the  baking-dish  and  bake  one  hour, 
stirring  thoroughly  at  least  twice  while  it  is  baking. 
Let  it  get  about  half  cool  before  you  serve  it. 


210  THE   APPLEDORE   COOK   BOOK. 

Boiled  Indian  Pndding. 

Four  cups  of  Indian  meal,  one  cup  of  beef  suet  chopped 
fine,  one  cup  of  molasses,  a  little  salt.  Pour  on  boiling 
water  enough  to  make  a  thick  batter.  Boil  in  a  cloth, 
tied  very  loosely,  two  hours  or  more.  Put  in  the  pot 
before  the  water  quite  boils.    Sei-ve  with  butter  and  sirup. 

Spiced  Currants, 

Five  pounds  of  currants,  four  pounds  of  sugar,  one  pint 
of  vinegar,  two  tablespoonfuls  of  cloves,  two  of  cinna- 
mon.    Stew  half  an  hour.     To  eat  with  roast  meat. 

Ohili  Sauce. 

Take  nine  large  or  eighteen  small  tomatoes,  scald, 
peel,  and  chop,  with  two  peppers  and  one  large 
onion.  Add  one  tablespoonfal  of  salt,  two  of  sugar,  one 
teaspoonful  each  of  ginger,  cloves,  allspice,  cinnamon, 
one  nutmeg,  and  two  small  cups  of  vinegar.  Stew  half 
an  hour ;  bottle  while  hot. 

Graham  Pies.  Mrs.  C.  Thaxter 

Into  a  pint  of  Graham  flour,  stir  one  teaspoonful  of 
salt;  wet  with  boiling  water  enough  to  make  a  stiff 
paste.  Roll  this  very  thin,  and  cut  into  cakes  about 
three  inches  in  diameter  ;  put  into  these  a  spoonful  of 
apple-sauce  and  fold  them  Bake  on  tiH  sheets.  These 
can  be  eaten  by  any  dyspeptic. 


REMARKS  ON  DIGESTION. 

In  the  stomach  is  produced  a  liquid  secretion  called 
the  gastric  juice.  This  does  not  act  upon  starch  or  fat 
of  any  kind.  The  only  thing  it  dissolves  is  the  albu- 
minous matter.  Now,  when  this  albuminous  matter  is 
not  saturated  with  fat,  the  gastric  juice  acts  upon  it 
readily  ;  but,  as  in  the  case  of  pastry,  doughnuts,  fried 
meats,  etc.,  where  the  whole  mass  is  saturated  with  a 
fatty  substance,  it  takes  a  long  time  before  the  gastric 
juice  can  get  at  the  albuminous  matter  to  act  upon  it ; 
hence  the  distress  by  the  over  working  of  the  stomach  ; 
and,  if  this  kind  of  food  is  partaken  of  frequently,  the 
stomach  force  will  be  weakened,  and  refuse  to  do  its 
work.  This  will  disarrange  every  other  member  of  the 
digestive  organs  ;  and,  in  a  short  time,  you  have  a  first- 
class  dyspeptic.  All  food,  therefore,  should  be  as  light, 
porus,  and  free  from  fat  as  possible. 

When  fat  is  used,  it  should  be  in  such  a  manner  that 
it  will  separate  readily  from  the  other  substances  on 
entering  the  stomach.  Alcohol  retards  digestion,  and 
renders  it  incomplete,  by  coagulating  the  gastric  juice. 
Pood,  when  taken  into  the  stomach  either  very  hot  or 
vety  odd,    does    not  digest   readily.     Food  taken  when 

211 


212  THE   APPLEDORE    COOK   BOOK. 

the  body  or  mind  is  very  tired  does  not  digest  readily. 
Digestion  goes  on  very  slowly  during  sleep ;  but  it  is 
more  complete,  and  repairs  the  waste  of  the  body  more 
thoroughly  than  the  rapid  digestion  of  the  walking 
hours  Children  digest  food  more  rapidly  than  adults, 
and  should  therefore  be  given  a  light  lunch,  when  more 
than  four  hours  intervene  between  the  regular  meals. 

It  is  a  great  mistake  to  think  that  light  breakfasts 
are  better  than  substantial  ones.  The  breakfast  sup- 
plies the  fuel  for  the  great  waste  which  goes  on  during 
the  busiest  part  of  the  day,  and  therefore  should  be  of 
a  simple,  nutritious  character,  and  an  abundant  supply 
of  it.  Another  mistake  made  by  many  persons  is  the 
taking  of  a  number  of  hours  of  exercise  before  break- 
fast. 

The  stomach,  whi\e  empty,  is  in  a  condition  to  re- 
ceive disease.  In  a  high,  dry  "atmosphere,  there  is  less 
danger  from  this  habit ;  but  in  a  country  which  is  at  all 
malarious,  it  is  one  of  the  most  dangerous  things  which 
can  be  done. 

Regularity  as    to  the   time   of   eating    is    also    one  of 
the  necessary  things  to  be  observed,  that  the  digestion 
may  be  perfect.     Pastry  should  be  used  very  sparingly, 
puddings,  fruit,  and    light  deserts  taking  the   place   of 
pies 

The  preparation  of  food  should  be  made  more  a 
matter  of  conscience,  with  the  housekeeper  and  cook, 
than  it  is  at  present.  In  planning  the  preparation  of  a 
dish,  the  question  should  not  be.  Is  it  convenient,  and 


REMARKS    ON    DIGESTION.  213 

will  it  please  ?  but,  Will  it  be  healthful,  mentally,  mor- 
ally, and  physically  ?  for  the  food  we  eat  affects  all 
three   natures. 

Then  food,  to  do  its  highest  and  best  work,  must  be 
of  the  best  quality,  prepared  carefully  (but  always  to 
retain  its  simplest  form),  partaken  of  regularly  in  a 
chtHTful  loom  and  in  cheerful  company . 


MEDICINAL. 

Unfailing  Onre  for  Constipation. 

Three  teacupfuls  of  coarse,  clean  wheat-bran,  three 
of  sifted  flour,  one  heaping  teaspoonful  of  cream-tartar, 
one-half  of  soda,  one  of  salt,  seven  of  sweet  butuer. 
Mix  with  cold  milk,  and  roll  into  thin  biscuit ;  and  bake 
thoroughly  in  a  moderately  hot  oven.  They  should  be 
from  one-fourth  to  one-third  of  an  inch  thick,  and  be 
cut  with  a  small  biscuit-cutter. 

Great  care  must  be  taken  that  they  do  not  burn,  and 
at  the  same  time  that  they  get  thoroughly  baked.  They 
will  keep  a  long  time  if  kept  in  a  tight  tin  box  ;  and 
they  should  be  eaten  at  each  meal.  —  From  Mr.  Leonard 
Scott,  after  twenty  years^  experience. 

Onre,  No.  2. 

A  little  while  before  retiring,  mix  a  tablespoonful  of 
flaxseed  in  cold  water  enough  to  make  it  pour  readily, 
and,  on  going  to  bed,  drink  this.  It  is  not  nauseating 
at  all,  and  will  act  on  the  bowels  without  deranging  them 
as  drugs  always  do. 

Drinking  a  glass  of  cold  water  at  night  and  in  the 
morning  helps  many  persons.  Eating  fruit  is  also  good. 
214 


MEDICINAL.  215 

Persons  having  this  trouble  should  eat  vegetables,  meats, 
hominy,  oatmeal,  and  coarse  breads.  They  should  also 
take  a  great  deal  of  exercise. 

Diarrhoea. 

Brown  rice  as  you  would  the  coffee  bean,  and  then 
either  grind  or  mash  in  the  mortar ;  take  half  a  cup  of 
the  ground  rice,  and  pour  about  a  quart  of  boiling 
water  over  it  and  let  it  stand  about  ten  or  fiftctMi  min- 
utes ;  then  strain  and  sweeten  with  loaf  sugar  and  sea- 
son with  boiled  milk.  Drink  of  this  freely.  This  is  par- 
ticularly nice  for  children. 

Oure  No.  2. —  Flour  Gruel. 

Let  one  quart  of  fresh  milk  come  to  a  boil,  and  then 
stir  in  one  tablespoonful  of  flour,  which  has  been  mixed 
with  milk  enough  'to  make  a  smooth  paste  ;  boil  this 
mixture  thirty  minutes,  being  careful  not  to  let  it  burn. 
Season  with  salt  and  strain.  The  patient  should  be  kept 
warm  and  quiet. 

Inflammation  of  the  Bowels, 

Cover  the  bowels  with  thin  slices  of  fresh  beef,  and, 
when  they  begin  to  grow  dark,  remove  them  and  put  on 
more  fresh  beef ;  continue  this  until  the  inflammation  U 
all  drawn  out. 


216  THE   APPLEDORE   COOK   BOOK. 

Burns. 

Wet  saleratus  and  spread  on  a  cloth ;  bind  this  around  the 
hurnt  part,  and,  in  few  hours,  it  will  be  nearly  well,  unless 
ihe  burn  is  very  deep,  in  which  case  the  saleratus  should 
6e  removed  ;  and  after  being  removed  the  burn  should 
be  covered  with  a  piece  of  old  linen  on  which  has  been 
/"^bbed  a  little  mutton  tallow  or  sweet  oil. 

Neuralgia. 

One  of  the  causes  of  neuralgia  is  constipation  ;  and 
fherefore  one  of  the  first  things  to  do  is  to  get  the 
bowels   in  a  healthy  condition. 

A  poultice  made  from  the  common  white  bean  is  a 
great  relief  Boil  the  beans  in  water  enough  to  make  a 
thick  paste  ;  mash  them,  and  spread  the  paste  thickly  on 
a  cloth  :  then  cover  the  paste  with  a  thin  piece  of  muslin, 
and  bind  on  the  painful  parts.  The  bean  poultice  will 
retain  heal  longer  than  one  made  of  any  thing  else  ;  and, 
as  heat  and  moisture  opens  the  pores,  it  thus  relieves  the 
pain.  Qot  oatmeal  gruel  heats  the  system  quickly  and 
thoroughly,  for  which  reason  it  should  be  taken  freely 
in  all  cases  of  colds,  neuralgia,  and  rheumatism. 

Growing-in-Nails. 

When  the  nails  are  trimmed  cut  a  deep  place  in  the 
centre  of  any  that  have  a  tendency  to  grow  into  the 
flesh.  The  incknation  of  the  parts  of  the  nail  to  grow 
together  will  keep  it  out  of  the  flesh. 


MEDICINAL.  217 


Roll  a  piece  of  soft  paper  quite  hard,  and  pack  hard 
between  the  upper  lip  and  gum,  and  in  a  few  minutes 
the  bleeding  will  stop. 

Oure  for  Hoarseness. 

Bake  a  lemon  or  sour  orange  for  twenty  minutes  in 
a  moderate  oven ;  then  open  it  at  one  end,  and  dig  out 
the  inside,  which  sweeten  with  sugar  or  molasses,  and 
eat.  This  will  cure  hoareness  and  remove  pressure  from 
the  lungs. 

Under  the  heading  of  "  Medicinal  "  I  do  not  give  any 
rules  that  will  take  the  place  of  a  physician  in  cases  of 
severe  sickness  ;  but  I  give  simple  remedies  which  have 
been  thoroughly  tested,  and  which  1  hope  may  relievo 
many  others  by  being  thus  made  public. 


MISCELLANEOUS 


Mock  Bisque  Soup.  —  Very  nice. 

Stew  one  can  of  tomatoes  (one  quart  can).  While 
the  tomatoes  are  stewing,  put  three  pints  of  milk  on  to 
boil;  setting  the  basin  in  which  the  milk  is  into  another 
of  hot  water.  When  tho  milk  comes  to  aboil,  stir  in  a 
tablespoonfnl  of  flour,  which  has  been  thoroughly  mixed 
with  a  little  cold  milk.  Let  this  boil  ten  minutes,  and 
then  add  butter  the  size  of  an  egg,  salt  and  pepper  to 
tai=?te.  The  tomatoes,  which  were  put  on  at  the  same 
time  with  the  milk,  are  now  ready  io  strain  into  the 
mixture.  Just  before  straining,  stir  a  pinch  of  saleratus 
into  the  tomatoes  to  remove  the  acidity.  Serve  im- 
mediately. 

Ohicken  Pillau,  —  A  Southern  Dish. 

Cut  a  chicken  into  pieces  the  size  you  wish  to  serve 
at  table,  then  wash  clean  and  put  into  the  stewpan 
with  about  one-eighth  of  a  pound  of  salt  pork,  which 
has  been  cut  up  into  small  pieces.  Cover  this  with 
cold  water,  and  boil  gently  until  the  chicken  begins  to 
grow  tender,  which  will  be  in  about  one  hour,  unless 
the  chicken  is  old.  Now  Bcason  the  liquor  and  chicken 
218 


MISCELLANEOUS.  219 

with  salt  and  pepper,  rather  highly,  and  add  three  tea- 
cups of  rice,  which  has  been  picked  and  washed,  and 
let  it  boil  thirty  or  torty  minutes  longer. 

There  should  be  a  good  quart  of  liquor  in  the  stew- 
pan  when  the  rico  is  added.  Care  must  be  taken  that 
it  does  not  burn.  Pork  or  any  other  kind  of  meat  can 
be  used. 

To  Pickle  Oysters. 

Two  hundred  large  oysters,  one-half  pint  of  vinegar, 
one-half  pint  of  white-wine,  four  spoonfuls  of  salt,  six 
spoonfuls  of  whole  black  pepper,  and  a  little  mace. 
Strain  the  liquor,  and  add  the  aboved-named  ingredi- 
ents, then  put  on  the  fire  and  boil  up,  and  pour  while 
boiling  hot  over  the  oysters,  and  let  them  stand  ten 
minutes :  then  pour  the  liquor  off  them  and  let 
both  oysters  and  liquor  get  cold;  then  put  the  oysters 
in  a  jar  with  the  liquor,  and  cover  tight.  They  will 
keep  some  time. 

Oatmeal. 

Oatmeal,  Indian  meal,  and  hominy  all  require  two 
things  to  make  them  perfect :  that  is,  plenty  of  water 
when  first  put  on"  to  boil,  and  a  long  time  to  boil. 

Have  about  two  quarts  of  boiling  water  in  a  large 
stewpan,  and  into  it  stir  one  cup  of  oatmeal,  which 
you  have  already  wet  with  cold  water ;  boil  this  an 
hour,  *  stirring  often,  and  then  add  half  a  spoonful  of 
salt  and  boil  an  hour  longer.     If  it  should  get  too  stiff 


220         THE  APPLEDORE  COOK  BOOK. 

add    more    boiling  water ;    or,  if  too  thio,  boil    a  little 
longer  :   you  cannot  boil  it   too  much. 

The  only  trouble  there  is  in  cooking  oatmeal  is  that 
it  takes  a  long  time,  and  surely  no  one  will  let  that 
stand  in  the  way  when  it  is  so  much  better  for  having 
the  extra  time.  It  is  also  very  necessary  that  there  be 
an  abundance  of  water  to  begin  with ;  if  not,  it  will 
never  be  as  good,  no  matter  how  much  may  be  added 
after  it  has  been  cooking  any  time. 

Hominy. 

Wash  in  two  waters  one  cup  of  hominy,  then  stir  it 
into  one  quart  of  boiling  water  with  a  little  salt,  and 
boil  from  thirty  to  sixty  minutes  :  it  is  better  boiled 
sixty  than  thirty.  Be  careful  that  it  does  not  burn. 
Hominy  can  be  used  more  than  oatmeal,  as  it  can  be 
eaten  with  any  kind  of  meat,  and  should  be  cooked 
once  a  day.  It  is  nice  and  appropriate  for  any  meal. 
It  is  also  good  eaten  warm  or  cold  with  milk. 

Hominy  Griddle-cakes. 

To  one  pint  of  warm,  boiled  hominy  add  a  pint  of 
milk  or  water,  and  flour  enough  to  make  a  thin  batter ; 
beat  up  two  or  three  eggs,  and  stir  them  into  the  bat- 
ter with  a  little  salt.  Fry  as  any  other  griddle-cake. 
They  are  delicious. 

Waffles. 

One  pint  of  sifted  flour,  milk  enough  to  make  a  thin 


MISCELLANEOUS.  221 

batter,  which  will  be  about  two-thirds  of  a  pint,  a  small 
piece  of  butter  melted  (about  a  tablespoonful  after  being 
melted),  two  eggs  beaten  very  light,  a  little  salt.  Mix 
the  milk  with  the  flour  gradually  until  it  i.i  a  smooth 
paste,  then  the  salt  and  molted  butter  and  last  the  well- 
beaten  eggs.  Have  the  waffle-irons  about  as  hot  as  a 
griddle  for  cakes,  and  butter  them  well.  Pour  in 
enough  of  the  batter  to  cover  the  iron,  and  put  the 
other  side  down  gently  on  it  Let  it  stand  over  the  fire 
about  thirty  seconds,  and  then  turn  over  and  let  the 
other  side  remain  to  the  fire  the  same  time,  then  remove 
and  place  where  they  will  keep  warm  until  there  are 
enough  cooked  to  serve. 

Many  persons  butter  the  waffles  as  they  place  them 
on  the  dish,  and  others  add  sugar.  It  is  very  well  to 
do  so  if  that  is  known  to  be  the  taste  of  all  the  family  ; 
but  it  is  always  safe  to  let  people  do  those  things  at  the 
table. 

Waffles  can  be  made  with  batters  —  given  under  the 
rules  for  bread,  rice,  and  Indian  griddle-cakes,  also 
hominy. 

Togus  Bread. 

Three  cups  of  sweet  milk  and  one  of  sour,  three  cups 
of  Indian  meal  and  one  of  flour,  one  half-cup  of  mo- 
lasses, one  teaspoonful  of  saleratus,  salt.  Steam  three 
hours. 

Bread  made  with  Yeast-cakes. 
For   two  quarts  of   flour,  take  one  good- sized    yeast- 


222         THE  APPLEDORE  COOK  BOOK. 

cake,  and  break  up  in  one  pint  of  blood-warm  water ; 
Btir  until  it  is  thoroughly  softened,  then  from  your  two 
quarts  of  flour  take  enough  to  make  a  thin  batter,  and 
set  where  it  will  keep  warm  for  about  two  hours  If 
the  yeast  is  good,  it  will  be  a  sponge  in  that  time. 
Now,  take  the  remainder  of  your  flour,  and  proceed  as 
for  "  Bread  No.  2,"  in  the  first  part  of  the  book,  of 
courpe  omitting  the  flour  and  water,  and  using  only 
half  as  much  salt  and  sugar, 

Oake  without  Eggs. 

Four  cups  of  flour,  two  of  sugar,  one  and  a  half  of 
boiled  milk,  one  of  butter  (melted  in  the  milk  while 
boiling),  one  teaspoonful  of  cream-tartar,  one-half  of 
saleratus.     Spice  to  taste. 

Kneaded  Plum  Oake. 

Two  and  a  half  cups  of  sugar,  one-half  of  butter,  one- 
half  of  sour  milk,  two  spoonfuls  of  cream,  one  teaspoon- 
ful of  saleratus,  one-half  of  cinnamon,  one-half  of  nut- 
meg, one  cup  of  chopped  raisins,  and  flour  enough  to 
knead.  Roll  an  inch  thick,  and  cut  into  oblong  pieces. 
Bake  on  sheets  in  a  quick  oven 

Soft  Gingerbread. 

Six  teacups  of  flour,  three  of  molasses,  one  of  cream, 
one  of  lard  or  butter,  two  eggs,  one  teaspoonful  of  sal- 
eratus, ginger.     Excellent. 


MISCELLANEOUS.  223 

Molasses  Pound  Oake. 

One  quart  of  molasses,  one  pint  of  water,  six  and  a 
fiaJf  pints  of  flour,  one  ounce  of  soda,  one-half  of  alum, 
one  heaping  cup  of  butter,  six  eggs,  one  ounce  of  cin- 
namon, one  pound  of  raisins.  Boil  the  alum  in  part  of 
the  pint  of  water  and  let  cool  before  mixing  it  with  the 
other  ingredients. 

Instead  of  the  alum,  one  ounce  of  cream-tartar  may  be 
used. 

Hard  Gringerbread. 

Very  nice.  One  cup  of  sugar,  one  of  butter,  oue- 
third  of  molasses,  one-half  of  sour  milk  or  cream,  one 
teaspoonful  of  saleratus,  one  tablespoonful  of  ginger, 
flour  enough  to  roll.  Roll  thin,  and  cut  in  oblong 
pieces,  and  bake  quickly.  Care  must  be  taken  that 
there  is  not  too  much  flour  mixed  in  with  the  dough.  AH 
kinds  of  cakes  that  are  rolled  should  have  no  more  flour, 
than  is  absolutely  necessary  to  work  it. 

Jumbles. 

Three  cups  of  sugar,  two  of  butter,  five  of  flour,  one 
egg,  half  a  teaspoonful  of  soda,  flavor  to  taste.  Roll 
thin,  eprinkle  with  sugar,  and  cut  with  a  cutter  that 
will  take  a  piece  from  the  centre.    Bake  in  a  quick  oven. 

Seed  Oakes. 
Tbree-foqrthB  of   a  pint  of   sugar,  one  cup  of  butter, 


224  THE    APPLEDORE    COOK    BOOK. 

one  quart  and  half  a  pint  of  flour,  one  teaspoonful  of 
ealeratus,  two  eggs,  seeds.  Roll  thin,  cut  into  round 
cakes,  and  bake  quickly. 

Cookies. 

One  cup  of  butter,  two  of  sugar,  five  of  flour,  one 
teaspoonful  of  saleratus  dissolved  in  lonr  of  milk,  one 
egg,  flavor  to  taste.      Roll  and  bake  as  seed-cakes. 

Shrewsbury  Cake. 

Two  cups  of  butter,  one  pint  of  sugar,  three  pints  of 
flour,  four  eggs,  one-half  a  tablespoouful  of  mace.  Roll 
thin,  cut  into  small  cakes,  and  bake  in  a  quick  oven. 
There  must  not  be  a  grain  more  flour  used  than  what 
is  given  in  the  rule.  The  room  that  they  are  made  in 
must  be  rather  cool,  and  thoy  cannot  be  made  in  very 
warm  weather.  They  will  keep  a  long  time,  and  are 
perfectly  delicious. 

Sponge  Rusk. 

Two  cups  of  sugar,  one  of  butter,  two  oi'  milk,  one  of 
yeast,  three  eggs.  Rub  butter,  sugar,  and  eggs  to- 
gether, add  milk  and  yeast  and  flour  enough  to  make  a 
thick  batter.  Let  it  stand  in  a  warm  place  until  it  is 
light,  then  add  flour  enough  to  make  as  thick  as  for 
biscuit,  and  then  shape  and  put  in  the  pan  in  which  it  is 
to  be  baked,  and  let  it  stand  two  or  three  hours  (three 
hours  unless  it  is  very  warm  weather),  and  bake  in  a 
moderate  oven  about  forty  minutes. 


MISCELI.ANEOUS.  225 

It  IB  always  beet  to  set  the  sponge  at  night  and  then 
it  will  be  ready  to  bake  in  the  forenoon.  If  you  want 
them  warm  for  tea,  of  course  you  must  set  your  sponge 
early  in  the  morning. 

Oocoanut  Drops. 

Beat  the  whites  of  four  eggs  with  half  a  pint  of  pow- 
dered sugar,  stir  with  these  ingredients  one  grated  co- 
coanut ;  bake  in  small  cakes  in  a  moderate  oven. 

Prepare  the  pan  for  them  as  for  kisses. 

Railroad  Oake. 

Two  cups  of  sugar,  two  of  flour,  six  tablespoonfuls  of 
butter,  two  of  milk,  six  eggs,  one  teaspoonful  of  salera- 
tus,  two  of  cream-tartar,  lemon  peel.  Bake  in  shallow 
pane  in  a  quick  oven. 

Regatta  Cake. 

Two  pounds  of  raised  dough,  one  pint  of  sugar,  one 
cop  of  butter,  four  eggs,  one  nutmeg,  one  glass  of  wine, 
one  teaspoonful  of  saleratus,  one  pound  of  raisins.  Mix 
thoroughly,  and  put  in  deep  pans  which  ha^^e  been 
thoroughly  greased,  and  let  rise  half  an  hour  if  very 
warm  weather,  and  three-quarters  if  in  cold  weather.  Bake 
in   a  moderate  oven. 

Federal  Oake. 
On«  pint  of  sugar,  one  and  a  half  cups  of  butter,  three 


226  THE   APPLEDORE    COOK    BOOK. 

pints  of  flour,  four  eggs,  two  wineglasses  of  milk,  two 
of  wine,  two  of  brandy,  one  toaspoonful  of  cream-tartar, 
ono  half  of  saleratus,  fruit  and  spice  to  your  taste. 

Bake  in  deep  pans  ;  the  time  of  baking  will  depend 
upon  how  much  fruit  is  used. 

Loaf  Cake. 

Two  quarts  of  sugar,  seven  cups  of  butter,  six  quarts 
of  sifted  flour,  six  pounds  of  fruit,  one  pint  of  wine, 
one  pint  of  yeast,  eight  nutmegs,  mace,  twelve  eggs, 
one  quart  of  milk.  It  may  be  made  at  such  a  time  of 
day  (being  governed  by  the  weather)  as  will  give  it 
time  to  get  perfectly  light  by  evening. 

Put  in  half  the  butter  and  half  the  eggs,  the  milk, 
flour,  and  yeast,  and  beat  up  thoroughly.  In  the  even- 
ing add  the  remainder  of  the  butter,  rubbing  it  with  the 
sugar,  eggs,  and  spice. 

Let  it  rise  again,  until  morning;  then  add  the  fruit, 
and  put  it  in  deep  pans  and  let  rise  about  half  an  hour. 

Bake,  in  a  slow  oven,  from  two  to  three  hours. 

Queen's  Oake. 

One  cup  of  butter,  one  pint  of  sugar,  one  quart  o^ 
flour,  four  eggs,  half  a  gill  of  wine,  half  of  brandy,  half 
of  thin  cream,  one  pound  of  fruit,  spice  to  taste. 

Warm  the  wine,  brandy,  and  cream  together,  and 
stir  quickly  into  the  beaten  sugar,  butter,  and  eggs  ; 
add  the  fruit  the  last  thing 

Bake  in  deep  pans  in  a  moderate  oven. 


MISCELLANEOUS.  227 


Wedding  Oake. 

Nine  cups  of  butter,  five  pints  of  sugar,  four  quarts 
of  flour,  sixty  eggs,  seven  pounds  of  currants,  three  and 
a  half  of  citron,  four  of  shelled  almonds,  seven  of  rais- 
ins, one  and  a  half  pints  of  brandy,  two  ounces  of 
mace.  To  be  mixed  and  baked  like  wedding  cake  in 
the  first  part  of  the  book.  This  will  make  eight  loaves, 
and  will  keep  for  years. 


Black  Oake. 

Three  cups  of  butter,  one  quart  of  sugar,  three  pints 
of  flour,  half  a  pint  of  molasses,  half  a  pint  of  brandy, 
half  a  pint  of  wine,  one  teaspoonful  of  saleratus,  one 
ounce  each  of  all  kinds  of  spice,  twelve  eggs,  three 
pounds  of  raisins,  two  of  currants,  one-half  a  pound  of 
citron. 

Bake  in  deep  pans,  in  a  moderate  oven,  between  three 
and  four  hours.  This  is  one  of  the  finest  rules  for  rich 
cake  in  the  book. 


Oaramel  Frosting, 

One  cup  of  brown  sugar,  and  one  square  of  Baker's 
Chocolate  scraped  fine,  one  tablespoonful  of  water.  Sim- 
mer gently,  being  careful  not  to  let  it  bum,  twenty  min- 
utes     Spread  on  the  cake  while  hot. 


228  THE   APPLEDORE   COOK   BOOK. 

Glacie  Cake. 

Make  rich  cup-cake  and  bake  in  sheets.  When  nearly 
sold,  frost  with  the  following  preparation  :  Wet  with 
eold  water  a  small  pinch  of  Cox's  Sparkling  Gelatine. 
When  ready  to  frost  the  cake,  dissolve  this  in  about 
one-fourth  of  a  wineglass  of  boiling  water,  and  then  thick- 
en with  powdered  sugar  ;  flavor  with  lemon,  and  spread 
on  the  cake.  This  will  harden  in  fifteen  or  twenty  min- 
utes, and  cuts  nicely  the  first  day,  but  is  not  so  good  to 
keep  as  that  made  with  the  white  of  egg. 

Golden  Frosting. 

Into  the  yolks  of  two  eggs  stir  powdered  sugar 
enough  to  thicken,  and  flavor  strong  with  lemon.  This 
does  not  have  as  good  a  flavor  as  the  other  kinds,  but 
it  makes  a  change. 

Chocolate  Pies. 

Make  plain  cup-cake  and  bake  in  Washington-pie 
plates,  having  the  cakes  thick  enough  to  split.  Split 
them  and  spread  one  half  with  the  following  filling,  then 
place  the  top  piece  on  and  sprinkle  with  powdered 
sugar : — 

Filling  for  Chocolate  Pies. 

One  square  of  Baker's  Chocolate,  one  cup  of  sugar, 
the  yolks  of  two  eggs,  and  one-third  of  a  cup  of  boiling 


MISCELLANEOUS.  229 

milk.  Mix  scraped  chocolate  and  sugar  together,  then 
add,  very  slowly,  the  boiling  milk,  then  the  eggs  and 
pimjQer  about  ten  minutes,  taking  care  not  to  burn  the 
mixture.  Flavor  with  vanilla.  Ilave  perfectly  cold  be- 
fore using.     The  cake  must  always  be  fresh. 

Sweet-Potato  Pie. 

When  the  potatoes  are  dry  and  mealy,  one  quart  of 
the  potato  after  it  has  been  pared,  boiled,  and  mashed, 
one  quart  of  milk,  four  eggs,  salt,  nutmeg,  cinnamon, 
and  sugar  to  sweeten  to  taste.  Bake  the  same  as  squash 
pics.     If  the  potatoes  are  very  moist,  use  less  milk. 

English  Plum  Pudding. 

One  pound  of  suet  chopped  fine,  one  pint  of  sugar, 
one  pound  of  stale  grated  bread,  one  pound  of  raisins, 
two  of  currants,  one  glass  of  brandy,  two  teaspoonfuls 
of  ginger,  two  nutmegs,  half  a  pint  of  milk,  a  little 
salt.  Beat  well  and  steam  five  hours.  Serve  with  rich 
sauce. 

Eve's  Pudding. 

Six  eggs,  six  apples,  six  ounces  of  bread,  six  ounces  of 
sugar,  six  ounces  of  currants  ;  salt  and  nutmeg.  Boil 
three  hours  or  steam  four.     Serve  with  wine  sauce. 

Amherst  Padding. 
Three-fourths  of   a  cup  of   butter,    three-fourths  of   a 


230  THE    APPLEDORE    COOK    BOOK. 

pint  of  sugar,  four  eggs,  five  tablespoonfiils  strained  apple 
grated  peel  and  juice  of  one  lemon,  nutmeg  and  rose- 
water,  if  you  like.  Bake  in  a  shallow  pudding-dish 
which  has  been  lined  with  rich  paste  rolled  very  thin. 
Let  it  become  partly  cooled  before  it  is  served. 

Carrot  Pudding. 

Twenty  carrots  boiled  and  strained,  two  cups  of  butter, 
one  pint  of  sugar,  the  yolks  of  twelve  and  whites  of  six 
eggs,  one  nutmeg,  half  a  pint  of  wine,  one  pint  of  milk. 
Bake  like  Amherst  pudding. 

Down-East  Pudding. 

One  pint  of  molasses,  one  quart  of  flour,  one  table- 
spoonful  of  salt,  one  teaspoonful  of  soda,  three  pints  of 
blackberries  Boil  three  hours,  and  serve  with  sauce 
made  in  the  following  manner  : — 

One  teacup  of  powdered  sugar,  one-half  of  butter,  one 
egg,  two  teaspoonfuls  of  boiling  water,  and  one  of  brandy. 
Beat  the  butter  to  a  cream,  and  then  add  very  gradu- 
ally the  sugar  beat  in  the  yolk  of  the  egg,  and,  when 
perfectly  creamy,  add  the  white,  which  has  been  beaten 
to  a  froth,  then  add  the  water  and  stir  it  very  carefully. 
The  brandy  should   be  beaten  with  the  butter  and  sugar. 

Eachel  Pudding. 
One  quart  of  bread  crumbs,  one  of  apples,  cot  up  very 


MISCELLANEOUS.  231 

fine,  half  a  cup  of  suet,  which  has  been  chopped  very 
fine,  one  cup  of  English  currants,  rind  and  juice  of  two 
lonioiis,  four  eggs  well  beaten.  Mix  thoroughly,  grease 
a  pudding-mould,  and  put  in  the  mixture.  Steam  three 
hours.     Serve  with  rich  wine  sauce. 


Princess  Pudding, 

One  box  of  Cox^s  Sparkling  Gelatine.  Soak  one  hour 
in  one  pint  of  cold  water,  and  then  add  one  pint 
uf  feoi7tnp  water,  and  one  pint  of  wine,  the  juice  of  four 
lemons,  and  three  large  cups  of  sugar.  Beat  the  whites 
of  four  eggs  to  a  stiff  froth,  and  stir  in  the  jelly  when 
it  begins  to  thicken  ;  pour  into  a  large  mould,  set  in  ice- 
water  in  a  cool  place,  and,  when  ready  to  serve,  turn  out 
as  you  would  jelly,  only  that  you  have  the  pudding  in  a 
deep  dish. 

Make  a  sauce  as  for  snow  pudding,  and  pour  around 
the  pudding,  or,  if  you  prefer,  serve  in  a  separate  dish. 
This  makes  a  large  pudding  :  half  of  it  is  enough  for  a 
small  family. 

Eoyal  Oream. 

One  quart  of  milk,  one-third  of  a  box  of  gelatine  four 
tablespoonfuls  of  sugar,  three  eggs,  vanilla.  Put  the 
ffclatine  into  the  milk,  and  let  it  stand  half  an  hour  Beat 
the  yolks  well  with  the  sugar,  and  stir  into  the  milk. 
Set  the  kettle  into  a  pan  of  hot  water,  and  stir  until  it 
begins  to  thicken  like  soft  custard. 


232  THE    APPLEDORE    COOK    BOOK. 

Have  ready  the  whites  of  the  egg^  beaten  to  a  stiff 
froth  ;  and,  the  moment  you  take  the  kettle  from  the 
fire,  stir  them  in  quickly,  and  turn  into  the  moulds.  Set 
away  in  a  cold  place  to  harden. 

When  you  cannot  get  cream  to  make  Charlotte  Russe 
with,  this  makes  a  good  filling,  if  you  omit  the  whites 
and  fill  your  moulds  when  the  cream  is  perfectly  cold 
but  not  yet  hardened. 


Red  Grout. 

Take  currant  juice,  and  add  an  equal  quantity  of 
water.  Put  it  over  the  fire,  and,  when  boiling,  add 
four  tablespoonfuls  of  ground  rice,  which  has  been  mixed 
with  half  a  cup  of  cold  water,  to  one  quart  of  the  liquid. 
Stir  carefully  until  it  thickens,  then  add  sugar  enough 
to  give  it  a  good  flavor.  Pour  into  moulds,  and  set 
away  to  cool  To  be  eaten  with  sugar  and  cream  the 
same  as  blancmange.  If  you  have  not  the  ground  rice, 
cornstarch  will  do. 


Oream  Pudding  Sauce, 

One  cup  of  powdered  sugar,  one  egg,  one-third  of  a 
cup  of  cream  or    milk.     Beat   the  white  of  the  egg  to 
a  stiff  froth,  then  add  the  yolk  and  sugar,  and  beat  well 
Flavor  with  vanilla,   lemon,    or   wine,  and  add  the  cream 
the  last  thing.     This  sauce  is  nice  for  a  light  pudding. 


MISCELLANEOUS.  233 

Molasses  dandy, 

Two  Clips  of  molasses,  one  of  white  sugar,  one  table- 
spoonful  of  vinegar,  a  small  piece  of  butter.  Boil  from 
twenty  minutes  .to  half  an  hour.  Try  it  by  dropping  a 
little  into  cold  water:  if  it  hardens,  it  is  ready  to  cool. 
Pour  into  a  flat,  buttered  dish,  and,  when  cool,  work 
it  with  the  hands. 

Peanut  Oandy. 

Prepare  the  same  as  the  above ;  let  boil  ten  minutes 
longer  ;  and,  just  before  taking  off  the  fire,  add  a  pint 
of  nuts,  which  have  been  shelled  and  broken. 

Pour  into  the  dish  ;  and,  before  it  becomes  perfectly 
cold,  cut  into  pieces. 

Ohocolate  Gandy. 

One  cup  of  molasses,  two  of  sugar,  one  of  milk,  one- 
half  of  chocolate,  a  piece  of  butter  half  the  size  of  an  egg. 

Boil  the  milk  and  molasses  together,  scrape  the  choc- 
olate fine,  and  mix  with  just  enough  of  the  boiling  milk 
and  molasses  to  moisten  :  rub  it  perfectly  smooth  then, 
with  the  sugar,  stir  into  the  boihng  liquid,  add  the 
butter,  and  boil  twenty  minutes.  Try  as  molasses  candy  ; 
and,  if  it  hardens,  pour  into  a  buttered  dish.  Cut  the 
same  as  nut  candy. 

Vinegar  Oandy. 
One  cup  of  vinegar,  two  of  white   sugar.     Boil  until 


234         THE  APPLEDORE  COOK  BOOK. 

it  will  break  brittle  when  dropped  in  cold  water.     Pour 
into  a  butter-dish,  and  cut  before  it  gets  hard. 

This  is  nice  with  nuts  for  a  change.  Any  kind  will 
answer. 

To  make  Mead. 

One  pint  and  a  half  of  brown  sugar,  half  a  pint  of 
molasses.  Pour  on  this  three  pints  of  boiUng  water. 
Let  this  stand  until  blood  warm,  then  add  two  ounces 
of  tartaric  acid  and  one  of  essence  of  sassafras. 

When  cold   bottle. 

To  use  Mead. 

Put  one  tablespoonful  of  the  mead  in  the  bottom  of 
a  glass,  then  fill  two-thirds  full  of  cold  water,  then 
stir  in  one-fourth  of  a  teaspoonful  of  soda,  and  drink 
while  foaming. 

To  make  good  Soap. 

Ten  pounds  of  potash,  eleven  of  fat,  three  or  four  pails 
of  boiling  wntor.  Pour  on  and  stir  until  it  is  dissolved. 
After  a  few  days  add  boiling  water  until  a  proper  thick- 
ness. 

Black-Walnut  Stain. 

One-fourth  of  a  pound  of  asphaltum,  one-half  of  bees- 
wax, one  gallon  of  turpentine.  If  too  thin  add  bees- 
wax ;  if  too  light,  asphaltum.  Soft  pine  is  the  wood 
that  stains  most  readily  and  prettily. 


MISCELLANEOUS.  235 

Boast  Ham. 

Prepare  the  ham  as  for  boiling,  and  if  good-sized 
(say  ten  pounds)  boil  three  hours.  Take  off  the  skin 
and  place  in  a  baking  pan.  Let  it  cook  in  a  moderate 
oven  two  hours,   and  serve  with  champagne  sauce. 

With  one  tablespoonful  of  butter  mix  thoroughly  one 
tablespoonful  of  flour.  Set  the  saucepan  on  the  fire  and 
Ptir  constantly  until  it  is  a  dark  brown,  then  pour  into 
it  half  a  pint  of  boiling  gravy,  (the  liquor  in  which 
pieces  of  green  meat  have  been  boiling  until  it  is  very 
rich).  Pour  the  gravy  in  slowly,  and  stir  slowly  and 
constantly.  Let  it  boil  up  once,  season  well  with  pep- 
per and  salt,  and  strain.  Add  half  a  cup  of  champagne 
and  serve. 

Vinaigrette  Sauce, 

One  teaspoonful  of  white  pepper,  one  of  salt,  one-half 
6f  mustard,  half  a  cup  of  vinegar,  one  tablespoonful  of 
oil.  Mix  salt,  pepper,  and  mustard  together,  then  very 
slowly  add  the  vinegar,  and  after  all  is  well  mixed  add 
the  oil.     To  be  eaten  on  cold   meats  or  fish. 

Grraham  Bread. 

Where  the  bread  is  liked  light  like  the  baker*s,  this 
is  a  good  rule ;  but  if  the  bread  be  eaten  for  medici- 
nal purposes  the  rule  in  the  first  part  of  the  book  is  the 
best. 

Half  a  cup  of  yeast,  one  pint  of  warm  milk  or  water, 
and  flour  enough  to  make   a  thin  batter.     Let  this  rise 


236  THE   APPLEDORE    COOK    BOOK. 

over  night  and  in  the  morning  stir  in  half  a  cup  of 
sugar,  a  little  salt,  one  teaspoonful  of  saleratus  dissolved 
in  water  and  Graham  enough  to  make  a  very  stiff  bat- 
ter. All  the  other  ingredients  should  be  thoroughly 
beaten  into  the  sponge  before  adding  the  Graham,  then 
stir  in  the  Graham  a  little  at  a  time,  and  beat  well. 
Much  depends  upon  the  beating.  Shape  into  loaves 
with  the  hands,  and  place  in  the  baking-pans.  If  the 
weather  is  warm  and  the  sponge  is  light  the  loaves 
will  be  ready  to  bake  in  an  hour  and  a  half ;  but  if 
not  warm  it  will  take  longer.  The  oven  should  not  be 
so  hot  as  for  white   bread.     Bake  one  hour  and  a  half. 


Graham  Muffin. —Very  Nice, 

Into  a  bowl  put  one  and  a  half  pints  of  Graham,  half 
a  cup  of  sugar,  and  a  little  salt.  Now  into  the  seive 
put  half  a  pint  of  flour,  one  teaspoonful  of  saleratus  and 
two  of  cream  tartar.  Mix  thoroughly  with  the  flour,  and 
then  sift  on  to  the  material  in  the  bowl.  Mix  all  the 
ingredients  thoi'oughly  while  dry,  and  then  add  two 
well-beaten  eggs  and  milk  enough  to  make  a  batter 
that  will  drop  from  the  spoon  readily.  Fill  the  muffin- 
cups  about  two-thirds  full,  and  bake  in  a  quick  oven. 


Rye-Muffins. 
Made  the  same  as  Graham. 


MISCELLANEOUS.  237 

Sponge  Drops. 

Make  cake  the  same  as  the  first  rule  for  sponge  cake 
on  page  91.  Have  the  mufBn  cups  very  lightly  larded, 
and  drop  a  tcaspoonful  of  the  mixture  into  each  cup. 
Bake  in  a  quick  oven.  These  are  very  nice  for  a  desert 
or  for  tea. 

Brandied  Peaches. 

Weigh  your  peaches,  then  throw  them  a  few  at  a 
time  into  boiling  lye.  As  soon  as  the  skin  begins  to 
curl  up,  drain  them  and  rub  the  skin  smoothly  off  with 
a  cloth,  then  throw  them  into  cold  water.  After  you 
have  finished  put  them  over  the  fire  in  boiling  water, 
but  do  not  let  them  boil.  When  they  are  soft  enough 
to  make  a  dent  in  them,  take  them  out  to  cool.  Cover 
them  with  white  brandy,  and  let  them  stand  twenty- 
four  hours,  then  make  a  syrup  of  a  pound  of  sugar  to 
a  pound  of  peaches,  and  mix  them.  Cover  them. close, 
and  in  a  few  days  they  will  be  ready  for  use. 

Sour-Orange  Preserve. 

Grate  off  the  rind  and  cut  the  orange  into  two  parts, 
take  out  all  the  pulp.  Weigh  them  and  place  in  a 
large  stone  pot  and  cover  with  a  brine  made  from  three 
gallons  of  water  and  one  quart  of  salt.  Let  them  stand 
in  this  twenty-four  hours  and  then  drain  ofi"  the  brine. 
Cover  again  with  a  brine  made  with   the   same  amount 


238  THE    APPLEDORE   COOK   BOOK. 

of  water  and  half  as  much  salt  as  in  the  first  Lot 
them  stand  twenty-four  hours  again.  Now  drain  again, 
and  cover  with  clear  cold  water  and  let  them  stand 
in  this  twenty-four  hours.  Drain  again  and  put  into 
a  boiler  and  covei-  with  cold  water  ;  let  them  come  to 
a  boil  and  then  boil  fifteen  minutes ;  take  them  out 
^nd  drain.  Make  a  syrup  of  sugar  (pound  for  pound), 
and  water  enough  to  dissolve.  When  the  syrup  is  clear, 
drop  in  the  oranges  and  boil  until  they  are  clear  and 
tender,  wnich  will  be  in  about  four  hours  of  slow  boil- 
ing. Great  care  must  be  taken  that  they  do  not  scorch. 
They  must  be  stirred  every  ten  or  fifteen  minutes.  The 
sugar  may  be  either  white  or  brown.  The  orange  used 
is  not  the  common  market  orange,  but  the  wild,  sour 
orange  found  in  Florida. 


Pickled  Blueberries. 

Nearly  fill  a  jar  with  ripe  berries,  and  then  fill  up 
with  good  molasses,  cover,  and  set  away,  and  in  a  few 
weeks  they  will  be  ready  for  use. 


To  Blanch  Almonds. 

Shell  the  nuts  and  pour  boiling  water  over  them,  let 
them  stand  in  the  boiling  water  a  minute,  and  then 
throw  them  into  cold  water.  Rub  between  the  hands, 
and  the  dark  skin  will  come  off  readily. 


MISCELLANEOUS.  239 

To  Sweeten  Tainted  Meat. 

Cover  the  meat  with  sweet  milk,  and  let  it  stand  an 
hour  or  two,  and,  unless  the  meat  is  very  bad,  it  will 
make  it  perfectly  sweet.  Soaking  in  saleratus  water  is 
also  good. 

To  Cleanse  New  Stove  Furniture. 

Boil  skim-milk  in  the  pots,  kettles,  pans,  &c.,  and 
then  wash  in  good  soap-suds. 

To  Eestore  Color  to  Purniture,  etc. 

When  the  color  has  been  taken  out  of  any  thing,  that 
is  painted,  by  alcohol,  rub  the  place  briskly  with  a 
piece  of  flannel  and  kerosene,  and,  in  a  few  minutes,  it 
will  turn  dark  again. 

Marking  Cakes  in  Gold. 

Bake  small  round  cakes  ibr  the  children,  and,  when 
the  frosting  is  hard  on  them,  dip  a  small  brush  in  the 
yolk  of  eg^,  and  write  the  child's  name  on  the  cake. 
It  pleases  the  little  ones  very  much  to  see 'their  names 
in  this  way. 

Chocolate  Caramel.  * 

Three  pounds  brown  sugar,  coarse,  one-half  pound  of 
butter,  one-half  pound  of  chocolate  scraped  fine,  one 
pint  cream  or  milk.  Melt  all  these  together  with  care, 
and   boil   twenty  minutes   or   half  an   hour,  stirring  all 


240  THE    APPLEDORE    COOK    BOOK. 

the  time.  Just  before  taking  it  off  the  fire,  pour  in 
vanilla  to  flavor,  and  stir  in  half  or  a  whole  cup  of 
granulated  sugar.  Pour  it  in  a  pan,  and,  when  half 
cool,  score  it.  It  should  be  half  an  inch  thick,  and  be 
cut  up  into  pieces  about  an  inch  square. 

Molasses  Oandy. 

Two  cups  of  sugar,  one  of  molasses,  one-half  of  but- 
ter, one-fourth  of  vinegar,  vanilla  and  peanuts.  3oil 
until  it  will  candy,  then  stir  in  vanilla  and  peanuts, 
and  pour  into  a  pan.     Score  the  same  as  caramel. 

Vinegar  Oandy. 

Two  cups  of  molasses,  two  tablespoonfuls  of  sugar, 
two  of  vinegar. 

Chocolate  Cream. 

Two  cups  of  powdered  sugar,  nearly  a  cup  of  water. 
Boil  about  five  minutes,  then  beat  until  it  turns  to  a 
cream,  after  which  make  into  drops,  and  dip  them  into 
the  melted  chocolate.  Melt  three-fourths  of  a  cake  of 
chocolate  by  scraping  into  a  bowl,  and  then  placing  the 
bowl  either  over  the  teakettle  or  into  a  pan  of  hot 
water. 

Molasses  Oandy. 

Two  cups  of  molasses,  one  of  sugar,  butter  the  size 
of  an  egg,  one  tablespoonful  of  checkerberry.  Pull 
when  'done. 


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TX715 
Parloa,  M.  P35 

The  Appledore  cook     1880 
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UNIVERSITY  OF  CALIFORNIA 

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